Table of Contents

Table of Contents
Baking bread – a life-affirming craft
10 x basic knowledge from the bakery
Basic recipe: yeast bread
Basic recipe: sourdough bread
Basic recipe: sourdough starter
Classic breads
Plain whole wheat bread
Munsterland farm mares
Tomato basil ciabatta
Spelled sourdough bread
Rye bread with yoghurt
blush (rye bread)
carrot bread
lard bread
Juicy spelled grain bread
potato bread
Juicy muesli bread
butter toast
Three-seed bread in a can
breadsticks
Seven Delights Bread
Grain to Grain (Grained Rye Bread)
Hundred percent (pure rye bread)
Fast four-grain bread
baguette
Crunchy cornbread
Quick rye bread
pumpkin seed bread
Malty five-grain flake bread
Special breads
Siegerland sauerkraut bread
asparagus bread
Mediterranean bread snail
Beluga lentil bread
Black beer bread in a clay pot
Mini flatbreads with basil
Millet bread with hemp
Stuffed bread strudel strips
Dijon mustard bread
Spreewald bread
Leek bread with bacon
Onion and white wine wrap
Calvados apple bread
wasabi sticks
Rustic fried potato bread
Lenten bread with green tea
Swiss chard and egg bread
three cheese high
Asian bread from the wok
Holiday bread with salmon
Camembert grape bread
Chive bread with flaxseed
langos
Grilled bread candies
mushroom bread
peanut bread
Sweet breads
Brioches
Cherry bread in a mason jar
Crunchy apple bread
Coconut Ginger Bread
coffee braid
Pineapple Chili Mares
Spelled mares with raisins
Buttermilk Banana Bread
Pear bread with walnuts
mulled wine balls
Mascarpone physalis mares
Aztec bread
Oriental fruit bread
Buckwheat bread with maple syrup
Apple Basil Bread with Coconut
lemon bread
Plum stick with marzipan
Easter braids with marzipan
baker's latin
 Bread Baking for Beginners
With traditional sourdough bread, rolls and more
for a healthy body and intestines

Author: Damian Pearson

 Baking bread –
a life-affirming craft

Dear readers,

Bread fills you up, and there is help and a place to call home. Breaking bread
with someone demonstrates friendship and trust. Baking bread is thus much
more than simply mixing dough and baking it. It enables a very direct
experience, especially at a time when most groceries come shrink-wrapped or
packaged from the supermarket.

When my father opened his bakery after WWII, the world looked different.
What he required for baking was difficult to obtain; sometimes only through
good contacts, other times not at all. Today, we only know the word renunciation
from history books. We were on the verge of losing the reverence with which my
father's generation treated food. However, gratitude for daily bread was a deeply
felt emotion at the time.

Traditional handicrafts had a completely different meaning back then than they
do now, when rolls are distributed as frozen dough pieces from factories all over
the country. My father allowed me to learn the traditional baking trade from him.
When I first started working for him, he wrote me an important sentence in the
textbook:
"The average gives the world its stability, the extraordinary its value."
Finding the extraordinary in the bakery trade has become my concern over the
years, in the spirit of this saying. For a long time, I envied the creative chefs who
were constantly reinventing themselves and their recipes. That was the impetus
for me to do something to counteract the somewhat archaic image of the master
baker who only bakes rye bread. When I say "new way of baking bread," I don't
mean the processes or the fundamentals. Almost nothing has changed in
comparison to my father's solid knowledge of the trade.
No, baking new bread means combining new flavor combinations for me. The
nutty-tasting legumes meet the spiciness of sage in beluga lentil bread, the leek
bread becomes hearty with bacon and slightly sweet with apple, and the potato
bread, filled with meat or fried black pudding, becomes a complete meal. All of
this allows a new spirit to sweep through the bakery.
Fortunately, I'm not alone in believing that bread has more creative potential
than is commonly assumed. That comes across in both conversations with
customers in my bakery and phone calls with viewers of my bread baking show
on TV. On the one hand, there are representatives of the older generation, who
often recall how bread was baked in country bakeries. On the other hand, an
increasing number of young people are getting into bread baking. They learn
how to cook and enjoy experimenting with new recipes.
The bread culture of the German-speaking countries is unique in the world. This
is why we are urged to preserve traditional craftsmanship rather than hand it over
to industry. Anyone who bakes their own bread helps with this. This is another
reason I share my knowledge and ideas. But, with all of the lofty objectives:
Above all, I want to convey how much fun and excitement baking bread can
elicit. You wish you had this experience.
 10 x basic knowledge from the bakery

Yeast, sourdough, salt, water, flour – the bread ingredients are as simple as the results are variable.

1 The main ingredients: flour and grist

Whether your bread is light or dark, strong or fine depends very much on the
flour used. The more of the grain's outer layers are removed during grinding, the
lighter the flour and the lower the type ( → > ) . Darker flours have a fuller,
stronger taste, more vitamins, fiber and minerals and a higher number of types.
Wholemeal flours usually do not have any type numbers. They grind the whole
grain with all outer layers. Because they are particularly rich in swellable fiber
and therefore absorb more water, you need to add a little more liquid to the
dough than usual (an additional 10 to 20 percent).
Meal is roughly chopped grain. If you can't get ready-made grist, you can often
have grain gristed fresh in organic shops or health food stores. Coarse meal is
used in the recipes in this book unless otherwise noted.
In order for a wholemeal bread to be fluffy and juicy, the meal must swell before
the dough is prepared. Pour the same amount of water over it and give it enough
time to soak up the liquid. This is best done overnight.

2 Stay loose: raising agents

The yeast cube that lies in the refrigerated section of the supermarket consists of
a fungus, i.e. a living being. If you give it nutrients (flour or sugar), oxygen and
moisture (water or milk), its metabolism gets going. The small gas bubbles that
are created loosen the bread dough and make it puff up. Heat accelerates this
process. That's why a spot near the heater or in the sun is ideal for proving yeast
dough. If you also use lukewarm liquid for the dough, the yeast will get going
faster. But be careful: she doesn't want it to be too warm either. The fungus dies
at temperatures above 42°C. Yeast also does not like direct contact with fat and
salt. Therefore, both are always added to the yeast dough at the end. Incidentally,
dry yeast takes longer than fresh yeast and develops a slightly lower raising
power.
Yeast alone is not enough for rye dough; sourdough is required here. It consists
of water and flour, which provide habitat and food for a myriad of different
bacteria and yeasts. These microorganisms produce carbon dioxide, lactic and
acetic acid, thereby loosening the dough and giving dark bread its typical sour-
aromatic taste. They also ensure better shelf life and, last but not least, make the
bread easier to digest.
If a loaf of bread is to be leavened exclusively with sourdough, bakers use the
three-stage sourdough method. The dough is acidified in three steps at precisely
defined temperatures in such a way that a specific group of microorganisms
contained multiplies each time. This procedure is usually too time-consuming
for the private bakery. In order to still be able to bake aromatic sourdough bread,
the raising power of the yeast is often combined with the aromatic acidity of the
sourdough. Most of the recipes in this book also use this combination method.
You can buy the sourdough starter you need ready-made (in a liquid bag, for
example in a health food store), or you can prepare it yourself according to the
basic recipe a few days before baking.
Incidentally, the area of application for sourdough is by no means limited to rye
dough: Italian ciabatta, for example, are made from wheat flour sourdough,
giving them their full flavor and texture.
Doughs with baking powder are loosened chemically (usually with baking soda,
i.e. sodium bicarbonate). Here, too, carbon dioxide is released during baking,
which works its way out and makes the dough nice and porous. However, baking
powder has a lower raising power than yeast and sourdough.

3 Always precise: weigh the ingredients

Precise amounts are important when baking bread. Flour, leavening agent, liquid
and salt must be added to the dough in precisely defined proportions so that the
bread succeeds – and tastes good. Therefore, when measuring the ingredients,
use kitchen scales that are as accurate as possible, preferably one that weighs to
the gram.
In the case of liquids, the exact quantities sometimes fail. Because flour can
absorb different amounts of moisture depending on its age, composition, storage
conditions and even the weather, so that one and the same dough can be wet and
sticky one day and too dry the next. In the first case, you may have to add a little
more flour (caution: never too much, otherwise the proportions will no longer be
right!), and in the second case, a bit of water. In order to control the amount of
liquid better, you can also first dissolve the yeast and sourdough in half the
specified amount of water when preparing the dough, then add the flour and salt
and only now mix in as much water as the dough can still absorb. Incidentally,
rye dough in particular is often very soft and sticky at first.

4 Who kneads, wins!

Bread dough needs to be well kneaded - unless it is a light baking powder bread.
Air is worked in, which contributes to loosening, and the gluten contained in the
flour develops, giving the dough a good, elastic structure. Ten minutes of
kneading is therefore mandatory for many bread doughs. The easiest way to
knead is in a powerful food processor with the spiral kneader. The kneading
hooks of the hand mixer are only sufficient for light baking powder and yeast
dough.
But muscle power can also be used. Anyone who kneads bread dough by hand is
well advised to set a clock - ten minutes can be a very long time! It is best to
work the dough with floured hands on a lightly floured work surface. But be
careful not to knead in too much flour. Otherwise the proportions of the
ingredients will no longer be correct at some point. After kneading, the dough
needs rest to relax. Depending on the recipe and flour mixture, knead again
afterwards.
And one more thing: Spelled dough should not be kneaded for as long as others.
If kneaded for a long time, they become soft and sticky and lose tension - they
are "over kneaded".

If you use a proofing basket (left) to rest the dough, you will get a loaf with a typical grooved pattern.

5 There is strength in stillness: letting go

As described above, yeast and sourdough need some time for their dough raising
tasks. That's why the bread dough is allowed to rest after kneading - and again
after shaping. Whether the dough is warm (by the heater or in the sun - never
warmer than 40° C!) or at room temperature is simply a question of patience
with yeast dough: it even increases in volume in the fridge. It just takes longer.
In the case of sourdough, the ambient temperature determines which group of
microorganisms proliferates the most. In the recipes in this book, the dough is
usually left at room temperature. It is important that the dough, at least during
the final resting period before baking, visibly increases in volume. Sometimes
this takes a little longer than stated - yeast and sourdough are living organisms
that do not always behave in the same way. If necessary, just give them a little
more time.
Always cover doughs with a cotton or linen towel while they rest to keep them
from drying out and cracking. Plastic wrap would make the dough soggy and
sticky.
If you put the dough in a rattan proofing basket (from the hardware store,
sprinkle with flour beforehand) for the last rest before baking and then tip it out
onto the baking sheet, the loaf will get the typical grooved structure.

The food processor works well when kneading: always run on a slower speed first, then on a faster speed.

6 Well formed is soon baked

Whether you bake your bread in the tin or as a »free« loaf directly on the tray
(with baking paper) is often a matter of taste. Only very soft dough needs the
mold so that it does not melt.
And which one should it be? For most of the breads in this book, simple loaf
pans, just like those used for cakes, are sufficient. The only exception: tinplate
molds are not suitable for sourdough, because the acid attacks the metal. So use
black, coated or silicone molds. If necessary, you can line the tin pan with baking
paper. Loaf pans with a length of 25 cm are sufficient for 500 to 750 gram
loaves, those with a length of 30 cm for 1 kilo loaves. There are even special
bread molds for larger amounts of dough and in a variety of shapes that leaves
nothing to be desired!
In order to obtain firm, elastic loaves, you can “make the dough round” while it
is resting. You can see how this is done on pages 26–27. During the last resting
phase, you also have the opportunity to determine the shape of your bread by
cutting it. However, always use a sharp knife to lightly score the surface,
otherwise the cut will gape too wide.

7 Bread likes it hot: baking

Domestic ovens do not always keep what they promise. Some do not reach the
temperature they indicate, others heat too much or even irregularly. If you
already know your oven well, take these idiosyncrasies into account and adjust
the temperature specifications in the recipe. Or use a (reliable) oven
thermometer. Incidentally, circulating air is generally not suitable for baking
bread because it makes the bread dry. This applies in particular to loaves that
have been pushed free.
Remember to preheat the oven in time. Older models in particular sometimes
need more than twenty minutes to reach a temperature of 250°C. Most breads are
baked at low heat: they go into the oven at a high initial temperature to get a nice
crust and full flavor and finish baking at a slightly lower heat. For this purpose,
the temperature is reduced after a short baking time according to the recipe. If
you don't want the heat to drop quite so abruptly, you can use a baking stone.
Such a clay or fireclay plate is already placed in the oven during preheating and
stores the heat. The bread is placed directly on top and the stone distributes heat
evenly throughout the loaf. The bread also gets nice and crispy on the bottom.
Another professional trick for really good bread is the "steam": bakers mean
steam in the oven, which ensures that the surface of the bread stays moist longer
during baking and therefore remains elastic. This allows the dough to rise
without the crust tearing too much.
You can achieve this steam, for example, by putting a tray into the oven during
preheating, onto which you have poured about a cup full of water. As soon as
you put the bread in the oven, take out this tray (Warning, hot!). If you only have
one baking tray, spray the inside of the oven with clear water from a clean spray
bottle.

8 ... and done: the cooking test

There are several ways to find out if your bread has been baked long enough.
With soft dough you can do the chopstick test: put a wooden stick (shish kebab
stick) in the middle of the loaf and pull it out again. When no more dough sticks
to it, the bread is ready. However, this method is not reliable for very elastic
dough. Here it helps to lift the bread out (with oven mitts!) and give the bottom a
quick tap. It should sound hollow. A roasting thermometer is the safest way of
showing what the inside of the bread looks like. Once the core temperature has
reached 93°C, you can take out the bread.

9 Last test of patience: let it cool down

Even if the bread comes out of the oven smelling seductively, it is still heavy and
moist that warm. It should therefore be allowed to cool completely on a wire
rack before cutting. With rye bread, even a little more patience is needed,
because the typical full flavor has only really developed after a day.

The bakery gets by with just a few simple devices. A baking stone (below) stores the heat and transfers it
evenly to the bread as it bakes.
10 little helpers for baking bread
A dough card is handy for handling soft dough. With its help, soft dough can be
kneaded directly in the bowl, and it can also be used to clean the dough bowls
and work surface. Kneading can also be difficult with sticky dough. This is
where silicone baking mats come in handy: place the dough on it, turn up the
edges and knead the dough through the mat. This keeps your hands clean and
also avoids the temptation to add too much flour.
Incidentally, bread can also be baked in the roasting tube: very soft or heavy
dough in particular is kept in shape by the tube so that it does not spread out. The
tube also preserves the flavors and prevents the baked goods from drying out. If
you use a roasting bag, it is not necessary to fill the oven with steam.
If you frequently wipe hot bread fresh from the oven with water, oil or cream,
you may find a silicone pastry brush handy because it withstands the heat, does
not shed and can be easily cleaned in the dishwasher.
 Basic recipe: yeast bread
50 grams of butter
20 g yeast (1/2 cube)
125 ml milk
125 ml water
400 g wheat flour (Type 550)
10 g salt (about 1 teaspoon)
aside from that
1 bread or loaf pan (approx. 25 cm)
fat for the shape
flour to work with

For 1 loaf (600 g each): 25 min. preparation

55 min. dough resting, 45 min. baking

1 1 hour before baking, take the butter, yeast and milk out of the fridge to allow
them to come to room temperature.
2 Dissolve the yeast in the lukewarm water and mix with the milk. Add the flour,
salt and the butter in pieces. Work everything well. Knead the dough thoroughly
for 8 minutes in the food processor (4 minutes on low speed, 4 minutes on high
speed) or 10 minutes by hand. The dough should be tight and elastic.
3 Put the finished dough on the floured work surface and let it rise, covered, for
25-30 minutes. In between work two or three times round ( → > ) or fold.
4 Grease the mold and put the dough in it. Cover and leave to rise for another 25
minutes, scoring lengthwise with a sharp knife after 10 minutes.
5 Preheat the oven to 230° (convection oven not recommended) and heat a tray
moistened with water. Once the temperature has been reached, remove the tray,
place the bread in the hot oven (centre) and bake for 15 minutes. Reduce to 210°
and bake the bread for about 30 minutes.
1 Dissolve the yeast in the water. The water should be lukewarm so that the yeast starts fermenting quickly.
Hot water kills them - body temperature is ideal. add milk.

2 Add the remaining ingredients to the yeast-water-milk mixture and mix everything with a spoon until the
dough becomes firm. It is important that all ingredients are at room temperature.

3 Place the dough on the floured work surface if not kneading with the machine. Knead thoroughly for 10
minutes, using the heel of your hand instead of digging your fingers into the dough.
4 Don't work in too much flour. After kneading, the dough should be nice and elastic, feel "woolly" and
dry.

5 Shape the dough into a ball and let it rise on the work surface. Cover with a clean kitchen towel to keep it
from drying out.

6 After the resting time, the dough should have visibly increased in volume. If this is not the case, wait a
little longer.
7 Shape the risen dough into a long shape and place in the greased (floured if you like) tin.

8th Score the loaf slightly lengthwise with a sharp knife. This works better if the blade is rubbed with a
little oil. Cover the mold again and let the bread rise.

9 After walking, the cut came up a bit. The dough should only be lightly scored so that it doesn't gape too
much.
 Basic recipe: sourdough bread
200 g wheat flour (Type 550)
300 g rye flour (Type 1150)
30 g yeast (about 3/4 cube)
300ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
10 g salt (about 1 teaspoon)
30 g sugar beet syrup (approx. 2 tbsp)
aside from that
Flour for working and for sprinkling
parchment paper for the tray

For 1 loaf (750 g each): 25 min. preparation

30 min. dough resting, 40 min. baking

1 Mix the flours well in a kneading bowl or in the bowl of the food processor.
2 Dissolve the yeast in the lukewarm water in a bowl and add to the flour
mixture. Then add the sourdough and sugar beet syrup, and finally add the salt.
Work everything well. Knead the dough in the food processor (4 mins on low
speed, 4 mins on high speed) or by hand for 8-10 mins.
3 Put the finished dough on the floured work surface and let it rest covered for
10 minutes.
4 Shape the dough into a round shape or shape into a long loaf, as you like.
Sprinkle with some flour. Place on a baking sheet lined with baking paper and
cover again at room temperature for 20 minutes.
5 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the bread on a second
baking tray in the hot oven (middle) and bake for 10 minutes. Then lower the
temperature to 210° and bake the bread for about 30 minutes.
1 Dissolve the yeast in lukewarm water. If you're kneading the dough by hand instead of in the machine,
stir in the syrup and sourdough now. This way the ingredients are better distributed.

2 Add the yeast solution to the flours, then add the syrup and sourdough (if you haven't already) and finally
the salt. The salt is always added to the dough at the end so that the yeast does not come into direct contact
with it.

3 First mix the dough thoroughly in the food processor for 4 minutes on low speed, then knead for 4
minutes on high speed. In this way, air is worked in and the gluten in the flour develops into a stable
framework.
4 Place the finished dough on the floured work surface. The rye flour makes it relatively sticky - that's
right. Dust it with a little flour to keep it from sticking to the kitchen towel and let it rest, covered, for 10
minutes.

5 In the resting phase, the dough has relaxed. He's not quite as tight now. In addition, the yeast has started
its work. The volume has already increased slightly.

6 Make the dough round. To do this, flatten a little and fold from the edge to the middle, turn a little and
fold from the edge to the middle again. Repeat several times.
7 Finally turn around. The round knitting has resulted in a tight loaf. Place on a baking tray lined with
baking paper and again cover with a cloth and leave to rest for 20 minutes.

8th Meanwhile, preheat the oven to 220°. Heat a tray with a cup of water on it. The resulting water vapor
ensures a nice crust.

9 The risen loaf should have increased in volume significantly. Bake it for 10 minutes at 220° and then turn
the temperature down to 210° to finish baking the bread in another 30 minutes.
 Basic recipe: sourdough starter
400 g rye flour (Type 1150)
400ml of water

For 800 g sourdough starter

10 min preparation, 3-5 days rest

1 On the first day, mix 100 g of flour with 100 ml of lukewarm water (approx.
40°). Cover with a cloth and let stand at 25° for 24 hours.
2 On the second day, mix another 100 g of flour with 100 g of lukewarm water
(approx. 40°) and add to the mixture. Cover again and leave for 24 hours at 25°.
3 On the third day, mix the remaining flour and the remaining lukewarm water
into the mixture. Cover and let stand for 24 hours at 25°. Now the dough should
smell sour and be interspersed with bubbles. It can now be used.
tips If you want to bake right away and don't want to wait for the starter to
develop, simply use the ready-made sourdough starter from the bag.
Making a sourdough starter yourself is actually not difficult, but it can happen
that it »falls over«. Then harmful groups of bacteria or mold have developed
faster than the desired lactic and acetic acid bacteria. So if the batch smells
foul or shows mold, it belongs in the trash! Just start over with fresh flour and
clean vessels.
A sour vinegar scent, on the other hand, is not bad. It can indicate that the
batch is too cool, so that the acetic acid bacteria have multiplied more than the
lactic acid bacteria. After the next feeding, simply set the base a little warmer.
Incidentally, the acidification goes a little faster if you take more water and stir
the mixture into a thick batter (like pancake batter). Then make sure that your
container is not too small so that the sourdough does not foam over.
If a bowl takes up too much space, you can also prepare the sourdough in tall
jars. Put the glass lid on loosely (without a rubber ring and metal clamps).
Most of the recipes in this book only require 75-150g of sourdough. So what to
do with the rest of the approach? You can store it in a clean, sealed jar in the
fridge for about 1 week.
If you don't want to bake for a long time, then rub the mixture with flour to
form dry crumbs that you can keep in the fridge for months. If necessary,
simply stir again with lukewarm water and »feed« as above. In this way,
sourdough can be “manufactured” for years, as the bakers say. They get better
and better over time, developing more power and a more aromatic flavor.

1 Thoroughly mix 100 g rye flour with 100 ml lukewarm water. Cover (e.g. with a clean kitchen towel) and
let stand at room temperature for 24 hours.

2 During this time, yeast and bacteria naturally present in the air and on the surface of the grain (and
therefore in the flour) multiply. However, you still don't notice anything.

3 The mixture is now stirred again with 100 g flour and 100 ml water; he is "fed." Cover and let stand at
room temperature for another 24 hours.

4 The first bubbles in the dough may already indicate that the microorganisms are active. However, it is
also possible that this stage is only reached after the next "feeding".

5 Now 200 g of flour are mixed with 200 ml of water and added - the batch is "fed" with as much fresh
flour as it weighs. Again, cover and leave to stand for 24 hours.

6 You should now be able to see bubbles and the mixture should smell sour, but by no means
overpoweringly like vinegar or even unpleasantly. In that case, you must throw it away and try again.
types of flour and cereals

Flour, water, leavening agent, salt – anyone who bakes bread varies a simple
principle over and over again. Which flour, which grist you use, not only
determines the taste, but also the baking properties of the dough.

1 rye
The hearty taste of rye makes it a popular bread grain. It also binds moisture
well, which means that rye bread stays fresh longer than wheat bread. However,
rye has substances that prevent the dough from loosening. Therefore, it must be
processed with sourdough.
2 wheat
Wheat is a true universal grain. This is due to its mild taste and its gluten, which
ensures smooth, elastic dough. That's why wheat flour is often combined with
gluten-free flours (such as corn and buckwheat) to improve their baking
properties. Attention: These mixtures are not suitable for people with gluten
intolerance!

3 oats
We encounter oats most often in flake form - in muesli as well as on bread. The
flakes can be mixed into the dough or sprinkled on the finished bread. Oatmeal
is very low in gluten, so it is commonly mixed with wheat flour to make bread.

4 grape seed flour

Grape seed flour is obtained from the seeds of sun-ripened grapes and contains a
substance that neutralizes harmful free oxygen radicals in our cells. Adding 5-
7% grapeseed flour to a dough provides a wonderfully nutty flavor. You can get
it in health food stores, for example, or you can order it online.

5 corn
Corn has a lot of valuable ingredients, a full flavor and another plus point: its
beautiful golden yellow color. For bread, however, cornmeal should be mixed
with flours that contain gluten so that the dough rises nicely.

6 barley
Barley is an ancient cultivated grain that has a high proportion of B vitamins and
minerals. Barley flour should be processed with sourdough. Barley bread has a
golden brown color and a slightly crumbly consistency.

7 millet
Flatbread was made from millet as early as 8000 years ago. With its high
proportion of iron and other minerals, it is very healthy. Whole grains are most
commonly used in our bakeries.

8 spelled
Spelled is a close relative of wheat, but is better tolerated by many allergy
sufferers. Since it has a similarly fine taste, wheat flour is often replaced with
spelled flour. However, its gluten protein is very sensitive. Therefore spelled
dough should only be kneaded carefully and not for too long.

9 buckwheat
Buckwheat is not a grain but a knotweed plant native to Asia. It contains no
gluten. That is why buckwheat flour can only be used together with wheat or rye
when baking bread. The grains give bread dough a bite.
seeds and spices

Daily bread does not mean: the same bread every day. Spicy today, mild
tomorrow; it can be sprinkled with sesame seeds for breakfast and salt for
dinner. These ingredients provide variety in the bread basket.

1 salt
Salt is the most important bread spice - indispensable for the round taste. The
baker's rule of thumb applies to the quantity: in savory breads, 2% of the amount
of flour is added to salt, i.e. 10 g of salt for 500 g of flour. Incidentally, coarse
sea salt or fleur de sel are also wonderful for sprinkling on bread.
2 anise, coriander, cumin, fennel
The classic bread spices add flavor to sourdough bread and also make it
digestible. Depending on your taste, you can add the spices to the bread
individually or together. You can even buy them already mixed. They develop
the most flavor if you crush the seeds in just the required amount in a mortar or
spice grinder just before baking.

3 sunflower seeds
Lovers of grainy breads can hardly ignore them: they provide bite and aroma.
With their relatively high fat content, they cannot be stored for long. So it's
always best to buy in small quantities.

4 chillies
Chilies are just right for fire in bread. Whether as dried or fresh pods, as flakes
or spice powder - they bring a warm spiciness into play. But beware: dose them
carefully! Some burn a lot.

5 flaxseeds
The seeds of the flax plant not only taste good in muesli, but also in bread. They
are high in healthy omega-3 fatty acids. Flaxseeds should always be soaked in
water for a few hours before adding them to the dough, otherwise they will draw
out the water. This can cause the bread to become too firm and dry.

6 poppies
Poppy seeds are often used in the bakery to sprinkle on light wheat bread or
rolls. But of course they can also be kneaded into the dough. However, ground
poppy seeds quickly become musty. It should therefore not be stored for too
long.
7 hemp
The seeds of the old cultivated plant hemp - whole or crushed - are ideal for
grainy bread. They are available peeled or unpeeled. Unpeeled, they make it
particularly crispy. By the way: They do not have an intoxicating effect.

8 pumpkin seeds
The large, dark green seeds not only add color to bread, rolls, etc. They also
bring a lot of flavor with them. If you sprinkle it on your bread, make sure to
cover it with baking paper early on when baking: the seeds burn easily and then
taste bitter.

9 sesame
Sesame is healthy because of its high selenium content, but in the bakery it is
mainly its taste that plays a role. This increases even more if the seeds are
roasted in a dry pan until light brown. However, if they are used for sprinkling,
roasting is not necessary. The oven does this by itself.
Classic breads
 Plain whole wheat bread

With yeast
With wheat and rye meal and spelled flour

100 g fresh sprouts (e.g. alfalfa or lentil sprouts)

500g buttermilk
90 g sugar beet syrup
60 g yeast (about 1 1/2 cubes)
125 g each coarse rye and wheat meal (organic shop or health food store, if
necessary have it freshly ground)
250 g spelled flour (Type 630)
50 grams of flaxseed
50 grams of sesame seeds
75 g sunflower seeds
10 g salt (about 2 teaspoons)
1 tsp ground favorite spice (e.g. aniseed, pepper, caraway, chili, fennel)
aside from that
1 bread or loaf pan (approx. 35 cm)
flour to work with
fat and 3 tablespoons oatmeal for the mold

For 1 loaf (1250 g each): 15 min. preparation

1 hour resting time, 1 hour 30 minutes baking

1 Rinse the sprouts and drain well. Heat the buttermilk with the sugar beet syrup
to lukewarm. Dissolve the yeast in it. Mix the meal and flour with the linseeds,
sesame seeds and sunflower seeds in a bowl. Add the buttermilk and yeast
mixture and finally add the salt and spices. Mix everything well with a spoon so
that a relatively liquid dough is formed. Finally stir in the sprouts.
2 Let the dough rest at room temperature for at least 1 hour.
3 Meanwhile, preheat the oven to 220° (fan oven not recommended). Heat a
baking sheet moistened with water. Grease the baking pan and sprinkle with
oatmeal. Fill in the batter and sprinkle with the remaining oatmeal.
4 Remove the tray with water from the oven and place the bread in the hot oven
(centre). Bake for 15 minutes, then lower the temperature to 200°. Bake the
bread in 1 hour 15 minutes. If it browns too much, cover with parchment paper.

Tip This bread is excellent freeze and is therefore ideal for baking in advance.
If, after defrosting (at room temperature), you bake the bread again in the
oven for 10 minutes at 180°, it tastes like it was fresh from the bakery.

variant If you double the amount of dough, you can also give the two loaves
different flavors by only sprouting 250 g under half of the dough and under
the other half raisins Mix.
The master baker
“This grain-crunchy bread is just right for bread-baking beginners because it
is easy to bake and does not require any tools, even sourdough. You don't even
need a food processor, because the dough is mixed with a spoon. This is
guaranteed to work!”
 Munsterland farm mares
With yeast and sourdough
With wheat and rye flour

20 g yeast (approx. 1/2 cube)

500 g buttermilk (at room temperature)
75 g liquid natural sourdough (prepared yourself or in a bag)
300 g wheat flour (Type 550)
200 g rye flour (Type 1150)
15 g salt (approx. 3 tsp)
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (550 g each): 45 min. preparation

55 min. dough resting, 35 min. baking

1 Dissolve the yeast in the buttermilk in a bowl (if the buttermilk is cold, heat it
to lukewarm beforehand). Mix with the sourdough, then add the flours and
finally the salt. Work everything well. Knead the dough in the food processor (4
mins on low speed, 4 mins on high speed) or by hand for 8-10 mins. Then place
on the floured work surface and leave covered for 20-30 minutes.
2 Shape the dough and let it rest as shown in pictures 1 to 6 below.
3 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. As soon
as the temperature is reached, remove the tray, put the loaves in the hot oven
(middle) and bake for 5 minutes. Then lower the temperature to 200° and bake
the bread for about 25 minutes.

Tip These original Munsterland mares are traditionally served with

pumpernickel and good smoked ham.
The master baker
"The special thing about this bread is that it is baked with the end of the
dough facing up, which gives it its typical appearance. The end tears open
when baking, so the mare gets a lot of crispy crust and a juicy inside.”

1 Halve the dough. This works best with a dough card.

2 The pieces of dough appear round: To do this, press them flat with your hands.
3 Now fold the flatbread on one side from the edge to the middle.

4 Turn the piece of dough slightly, fold again from the edge to the middle.
5 Repeat the process several times until the underside of the piece of dough is nicely rounded. Cover and
leave the pieces of dough shaped in this way to rise for 15 minutes.

6 Carefully turn the risen loaves over so that the end of the dough is on top. Place on a baking sheet lined
with baking paper and let rise covered for another 10 minutes.
 Tomato basil ciabatta
With yeast
With wheat flour

For the wheat sourdough

50 g wheat flour (Type 1050)
5 g wheat sourdough (dry product from the health food store; substitute rye
sourdough)
50ml of water
For the bread dough
250 g sun-dried tomatoes in oil
3 bunches of basil (approx. 125 g leaves)
10 g yeast (approx. 1/4 cube)
275 ml water
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
3 tbsp olive oil
aside from that
Olive oil for the bowl of dough
flour to work with
parchment paper for the tray

For 2 loaves (500 g each): 1 hour 15 minutes preparation

17 hours dough resting, 30 minutes baking

1 Mix the flour and sourdough well with the water for the wheat sourdough the
day before. Cover and leave to mature at room temperature for 15-20 hours.
2 The next day, drain the sun-dried tomatoes (reserving the oil) and cut into fine
strips. Wash the basil, shake dry and finely chop the leaves.
3 For the bread dough, dissolve the yeast in a bowl of lukewarm water. Add the
flour, salt, the sourdough you made yourself and finally the olive oil and mix
everything in well. Knead the dough for 10 minutes in the food processor (3
minutes on low speed, 7 minutes on high speed) or by hand. Only at the end
carefully work in the tomato and basil strips.
4 Grease a large bowl with olive oil. Cover the dough and let it rise at room
temperature for 1–1 1/2 hours.
5 Place the finished dough on the floured work surface, cut in half and shape into
oblong shapes. Place the pieces of dough on a tray lined with baking paper and
let them rest again at room temperature for 30 minutes.
6 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the hot tray, put the loaves in the hot
oven (centre) and turn the temperature down to 220°. Bake the loaves for about
30 minutes until golden brown. Brush with the reserved tomato oil while still
hot.

Tip When you put the pieces of dough spiral turn, the ciabatta bread gets a
particularly nice shape.

variant From the same dough you can also make small ones focaccia
flatbread Bake: To do this, roll out small balls of dough into thin flatbreads
(approx. 10 cm in diameter), which you can bake in just 15 minutes until they
are crispy. Brush with tomato oil and sprinkle with coarsely ground black
pepper or sea salt.
The master baker
" This bread tastes best warm. Enjoy it with a mixed salad or mozzarella, for
example – a real Italian treat!”
 Spelled sourdough bread
With yeast and sourdough
With spelled flour

For the deposit

500 g spelled grains
2 liters of water
75 g sugar beet syrup
For the dough
20 g yeast (approx. 1/2 cube)
325 ml water
500 g spelled flour (Type 630)
50 g spelled sourdough (prepared according to the basic recipe on > with
spelled flour; alternatively rye sourdough from the bag)
15 g salt (approx. 2 tsp)
aside from that
flour to work with
parchment paper for the tray
spelled flour for sprinkling

For 2 loaves of bread (750 g each): 1 hour preparation

50 min. dough resting, 45 min. baking

1 For the grain filling, bring the spelled grains to the boil in a saucepan with the
water and cook over a low heat for approx. 10 minutes, stirring from time to
time. Then pour the grains into a colander and drain well. Mix with the syrup in
a bowl and let cool completely.
2 For the dough, dissolve the yeast in the lukewarm water. Add the flour and
work in. Then add the spelled sourdough and finally the salt. Knead the dough
for 8 minutes in the food processor (4 minutes on low speed, 4 minutes on high
speed) or by hand. Finally, fold in the whole grain syrup mixture.
3 Cover and let the dough rise on a floured work surface for 20 minutes at room
temperature. In between work the dough once or twice round ( → > ) so that it
has a woolly structure ( → > ) gets.
4 Divide the dough in half and form two round loaves from the pieces of dough.
Place on a baking tray lined with baking paper and sprinkle with some spelled
flour. Cover and leave to rest for another 20-30 minutes at room temperature.
5 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray and bake the loaves in the
hot oven (middle) for 10 minutes. Then lower the temperature to 210° and bake
the bread crispy for 30-35 minutes.

variants For special grainy breads Process 1 kg spelled grains, 150 g sugar
beet syrup, 500 g wholemeal spelled flour, 50 g spelled sourdough, 25 g yeast
and 1 tbsp salt with approx. 325 ml water according to the recipe on the right.
You can also combine this bread with a fruity one breakfast bread Modify:
Add 150 g low-fat quark to the dough and reduce the amount of water to 200
ml. Dice 200 g of dried pineapple or mango, not too small, and work into the
dough with the grain-syrup mixture. This bread tastes wonderful spread with
quark and jam.

Tip If your own sourdough If you have prepared > with rye flour according to
the basic recipe , you can simply »re-educate« it by »feeding« it spelled flour
instead of rye flour. Do not use wholemeal spelled flour for re-raising, but type
630 spelled flour. Sourdoughs made with wholemeal flour form more acid, and
since spelled is sensitive to acid, this could possibly affect the baking result.
The master baker
" Would you like a different shape? You can also bake this moist bread in
large tin cans. For half the amount of dough, 4 cans of 400 ml each are
sufficient. Thoroughly clean and grease the cans. Fill them only two-thirds
full with batter and remove the bread from the tin immediately after baking so
that it does not "sweat" as it cools - this can lead to mold forming quickly. The
handy tin breads are particularly suitable for brunch and picnics. "
 Rye bread with yoghurt
With yeast and sourdough
With wheat and rye flour

For the sourdough

15 g rye sourdough (dry product)
100 g coarse rye meal (health food store or
Health food store, grind freshly if necessary)
100ml of water
For the bread dough
275 ml water
15 g yeast (approx. 1/3 cube)
200 grams of yoghurt
250 g wheat flour (Type 550)
250 g rye flour (Type 1150)
15 g salt (approx. 1 tbsp)
25 g soft pork lard
aside from that
flour to work with
Fine rye meal for sprinkling
parchment paper for the tray

For 1 loaf (850 g each): 50 min. preparation

20 h 30 min dough resting time, 45 min baking

1 The day before, put the dry sourdough and rye meal in a bowl with the
lukewarm water and mix well with a whisk. Cover and leave the sourdough to
mature at room temperature for 15-20 hours.
2 On the baking day, put 210 g of the self-made sourdough in a bowl with the
lukewarm water, yeast and yoghurt and mix well. Then fold in the flour and salt.
Knead in the food processor (on low speed) or with a rubber spatula for 5
minutes, then add the lard and knead the dough for another 5 minutes (food
processor: on high speed).
3 Put the finished dough on the floured work surface and let it rise at room
temperature for 20-30 minutes, covered; appear round three times in between (
→ > ).
4 Shape the risen dough into a round or oval shape, brush with water and
sprinkle with fine grist. Place on a baking sheet lined with parchment paper.
5 Meanwhile, preheat the oven to 250° (fan oven not recommended). For this
bread, do not heat a tray that has been wetted with water. Put the bread in the hot
oven (centre) and turn the temperature down to 220°. Bake the bread for about
45 minutes until crispy.

variant For a Vanilla Cumin Bread First prepare the vanilla salt: Put coarse
sea salt with half a vanilla pod in a sealable jar and leave to stand for about 1
week. Prepare the bread according to the recipe below, but sprinkle the loaves
with caraway seeds and vanilla salt instead of wholemeal.

Tip This dough is quite soft and sticky. A trick to make it look more rounded:
use one silicone baking mat as a base and to fold the dough.
The master baker
"The rest of the sourdough can be stored tightly sealed in the refrigerator and
will serve as a "starter" for the sourdough the next time you bake it."
 blush (rye bread)
With yeast and sourdough
With wheat and rye flour

For the deposit

100 g stale wholemeal bread or pumpernickel
100ml of water
For the dough
20 g yeast (approx. 1/2 cube)
320ml of water
100 g liquid natural rye sourdough (prepared yourself or in a bag)
400 g rye flour (type 1150 or 1350)
100 g wheat flour (Type 550)
15 g salt (approx. 1 tbsp)
aside from that
flour to work with
parchment paper for the tray

For 1 loaf (1000 g): 20 min. preparation

2 hours soaking, 1 hour 30 minutes dough resting 45 minutes baking

1 For the filling, crumble the wholemeal bread or pumpernickel with your
fingers. Roast the crumbs on a baking sheet with baking paper at 200°
(convection: 180°) in the oven until crispy (this takes about 5 minutes: watch
carefully). They develop roasted aromas and can absorb the water better when
soaking.
2 Pour the lukewarm water over the breadcrumbs in a bowl and leave to stand for
2 hours.
3 For the dough, dissolve half the amount of yeast (10 g) in the lukewarm water
in a bowl and mix with the sourdough. Add the flours and finally the salt and
mix well. Knead the dough for 2 minutes in the food processor (on low speed) or
by hand.
4 Make a well in the dough and add the rest of the yeast (10 g) with the soaked
breadcrumbs, but do not mix in. Cover and let rise at room temperature for 30-40
minutes.
5 Now work in the yeast and breadcrumbs and knead the dough for 5 minutes
(machine: on slow speed). Then place on the floured work surface and leave
covered for 20-30 minutes. Shape into a round or oblong loaf and place on a
baking sheet lined with parchment paper. Cover and leave to rest for another 20-
25 minutes.
6 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, put the bread in the hot oven
(centre) and turn the temperature down to 200°. Bake the bread for 45-50
minutes until brown and crispy.
variant From the same dough can also Bread rolls to form ( → Picture
right). To do this, divide the dough into 50 gram portions and form each into a
slightly bulbous bun. Brush the sides of the dough pieces with a little melted
butter and place them close together on a baking tray lined with baking paper.
The butter makes it easy to break them apart later. Preheat the oven to 250°
(convection not recommended), but do not put a tray with water in the oven.
Cut the buns lengthways with a knife and put the tray in the hot oven (middle).
Reduce the temperature to 200° and bake the rolls in 15-25 minutes until they
are crispy.

variant With a little modification of the dough, you can get delicious ones
Altbier-Röggelchen with caraway (small rye rolls are called small rye rolls in
the Rhineland: Röggelchen): Replace the water in the recipe with 350 ml
Altbier and add an additional 100 g of caraway seeds to the dough when
kneading in step 5. Leave the finished dough to rest for 20-30 minutes. Then
form dough balls of 50-60 g, brush with water and place two close together on
a baking tray lined with baking paper to create "twin rolls". Score lightly with
a sharp knife, sprinkle with caraway seeds and coarse sea salt. Cover and
leave to rise for 30 minutes. In the meantime, preheat the oven to 250°
(convection oven not recommended), and heat a baking tray moistened with
water at the same time. As soon as the temperature is reached, remove the tray,
put the buns in the oven (middle) and turn the temperature down to 200°. Bake
the rolls for approx. 20 minutes. They taste wonderful as an accompaniment to
hearty soups or snacks.
The master baker
“With loaves of around 600 g, the ratio between the crust and the crumb is just
right. Therefore, I recommend forming the loaf from about 650-700 g of
dough (it will be slightly lighter during baking because water will evaporate).
From the rest of the dough for this bread you can bake small buns ( →
Variant)."
 carrot bread
With yeast and sourdough
With wheat and rye flour

For the grain insert

150ml of water
50 grams of flaxseed
50 g sunflower seeds
50 grams of pumpkin seeds
For the carrot insert
250 grams of carrots
350 ml carrot juice
1 pinch of salt
1 pinch black pepper, freshly ground
15 g sugar (about 1 tbsp)
For the dough
50 g yeast (about 1 1/4 cubes)
75 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
2 bread or loaf tins (approx. 25 cm)
flour to work with
fat for the shapes

For 2 loaves (650 g each): 1 hour preparation

2 hours proofing, 40 minutes dough resting, 45 minutes baking

1 For the grain insert, heat the water and pour it over the seeds. Leave for 2 hours
until they have completely absorbed the water.
2 In the meantime, for the carrots, wash, peel and coarsely grate the carrots
(makes approx. 200 g). Boil the carrot juice in a saucepan with salt, pepper and
sugar, add the grated carrots, bring everything to the boil again, remove from the
heat and leave to stand for 2 hours.
3 Pour the grated carrots into a sieve and drain well, catching the carrot juice.
Heat the juice to lukewarm, place in a bowl, dissolve the yeast and sourdough in
it. Add the soaked grain mixture, the flours and finally the salt. Mix everything
well and knead thoroughly with the food processor (4 min. on low speed, 6 min.
on high speed) or by hand.
4 Only at the very end carefully work in the grated carrots. Cover the dough and
let it rise at room temperature for 15-20 minutes.
5 Grease the bread molds. Divide the batter into the molds. Cover and leave to
rest for another 20 minutes at room temperature.
6 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (centre) and turn the temperature down to 210°. Bake the loaves for 40-45
minutes until golden.

Tip Because this bread is excellent freeze it's worth doubling the recipe right
away.
The master baker
“What I particularly love about this bread is the slightly sweet taste of carrots.
The coarser the grated carrots become, the more obvious it becomes. It tastes
particularly great fresh and with fruit and quark or with cheese!”
 lard bread
With yeast and sourdough
With wheat and rye flour

250 g wheat flour (Type 550)

250 g rye flour (Type 1150)
300ml of water
20 g yeast (approx. 1/2 cube)
75 g liquid natural sourdough (prepared yourself or in a bag)
10 g sugar (approx. 2 tsp)
10 g salt (about 2 teaspoons)
150 g lard (pork lard)
50 g roasted onions
aside from that
Flour for working and for sprinkling
parchment paper for the tray

For 2 loaves of bread (600 g each): 30 min. preparation

1 hour 30 minutes dough resting, 40 minutes baking

1 Put 125 g each of wheat and rye flour in a bowl and mix with the lukewarm
water, yeast, sourdough and sugar. Mix everything for 1-2 minutes in the food
processor or by hand so that the yeast develops well. Only now add the
remaining flour and salt and fold in. Cover the dough and let it rest at room
temperature for 30 minutes.
2 Meanwhile, melt the lard in a saucepan over low heat and add the fried onions.
Remove from the stove and let cool to room temperature.
3 Add the lard to the risen dough and work it in. Knead everything for 8-10
minutes in the food processor (4 minutes on low speed, 4 minutes on high speed)
or by hand.
4 Place the dough on the floured work surface and let it rise, covered, for 30
minutes. In between appear round several times ( → > ) so that it has a woolly
structure ( → > ) gets.
5 Halve the risen dough and shape into oblong loaves. Place on a baking tray
lined with baking paper, dust with flour and leave to rest for another 30 minutes.
6 Meanwhile, preheat the oven to 220° (fan oven not recommended). Put the
loaves in the hot oven (centre) and bake for 5 minutes. Then lower the
temperature to 200° and bake the bread for 30-35 minutes.

Tip If you like, you can also leave the loaves round and bake them with the
end of the dough facing up. This creates a pretty crust in the shape of a rose
blossom tears.
The master baker
“This lard bread tastes really nice and full. Due to the high fat content, it
freezes well (maximum 3 months). If necessary, defrost at room temperature
and bake in the oven at 180° for approx. 10 minutes - that way it tastes like it
was fresh from the bakery again!"
 Juicy spelled grain bread
With yeast and sourdough
With wheat and rye flour

For the sourdough

100 g rye flour (Type 1150)
75 g liquid natural sourdough (prepared yourself or in a bag)
100ml of water
For the deposit
200 g spelled grains
200ml of water
For the bread dough
35 g yeast (a good 3/4 cube)
400ml of water
350 g rye flour (Type 1150)
150 g wheat flour (Type 550)
15 g salt (approx. 1 tbsp)
aside from that
2 bread or loaf tins (approx. 25 cm each)
flour to work with
fat for the shapes

For 2 loaves of bread (800 g each): 45 min. preparation

14 hours soaking, 14 hours + 1 hour resting time 55 minutes baking

1 The day before, for the sourdough, mix the flour and sourdough with the water
in a bowl and leave covered for approx. 14 hours to mature in the refrigerator.
2 Also the day before, for the filling, boil the spelled grains with the water and
cook for about 10 minutes over a low heat (if necessary, add more water).
Remove from the stove and leave to swell for 14 hours.
3 On the day of baking, take the sourdough out of the fridge 1 hour before you
start baking so that it can reach room temperature.
4 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and finally the salt and mix well. Knead in
the food processor (on low speed) for 2 minutes or knead by hand.
5 Drain the spelled grains (if necessary), add and mix in. Knead the dough for a
further 5 minutes (food processor: on high speed). Then place on the floured
work surface, cut in half and leave to rest covered for 30 minutes. In between,
fold the pieces of dough together two or three times or make them round ( → > ).
6 Grease the shapes. Bring the pieces of dough to the required length and place
in the moulds. Cover and leave to rest for another 30 minutes.
7 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for 20 minutes. Now lower the temperature to 210° and
bake the bread for 30-35 minutes.

variant For one more grainier bread simply brew a total of 350 g spelled
grains with 350 ml water. Knead two thirds of the grains into the dough;
spread the remaining third on the work surface to roll the dough before it is
put into the pan. However, no grains should stick to the top: they will harden
during baking. Or sprinkle the mold with the grains.
The master baker
"I love this bread! It has great spelled flavor, a mild sourdough acidity and a
nice crust. Just the right thing for dinner with cheese and sausage.”
 potato bread
With yeast and sourdough
With wheat and rye flour

800 g waxy potatoes

2 l strong vegetable stock (instant)
30 g yeast (about 3/4 cube)
500ml of water
100 g liquid natural sourdough (prepared yourself or in a bag)
700 g wheat flour (Type 550)
300 g rye flour (Type 1150)
20 g salt (about 4 teaspoons)
aside from that
flour to work with
parchment paper for the tray
150 g pork or goose fat for brushing

For 3 loaves of bread (750 g each): 35 min. preparation

25 min cooking + cooling, 45 min dough resting 35 min baking

1 Peel the potatoes, cook in the vegetable stock for 15 minutes until just barely
done, drain and spread out on a kitchen towel to cool. Grate the cooled potatoes
very coarsely.
2 For the dough, dissolve the yeast in the water in a bowl and mix with the
sourdough. Add the flours and finally the salt and mix well. Knead the dough for
8-10 minutes in the food processor (4 minutes on low speed, 4 minutes on high
speed) or by hand on a floured work surface. Work in the grated potatoes at the
very end. Cover the dough and let it rise at room temperature for 20 minutes.
3 Form three oblong loaves from the risen dough and place on a baking tray
lined with baking paper. Cover and leave to rise again at room temperature for
20-25 minutes.
4 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (centre) and turn the temperature down to 220°. Bake the loaves for
approx. 35 minutes, remove and immediately brush with the lard.

variant For a rich stuffed bread ( → picture) only prepare half the amount of
dough. Grease a casserole dish (approx. 20 x 25 cm), pour in the dough and
leave to rest for 15 minutes. Use a pair of scissors to cut the dough 20 times
and fill in about 250 g of uncooked veal, black pudding or grützwurst (using a
piping bag or teaspoon), depending on your taste. Sprinkle with 100 g grated
cheese, leave to rest for 15 minutes. Bake the bread in an oven preheated to
250° (convection not recommended) for 10 minutes, reduce the temperature to
220° and bake the bread for 35 minutes. Serve in the form.
The master baker
"For more variety, I always season this bread differently: for example with
coarsely ground black pepper, roasted onions or herbs from Provence."
 Juicy muesli bread
With yeast and sourdough
With wheat and rye flour

For the deposit

100ml of water
35 g sunflower seeds
35 g pumpkin seeds
30 grams of flaxseed
2 medium-sized, tart apples (approx. 250 g)
For the dough
20 g yeast (approx. 1/2 cube)
300ml of water
100 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
15 g salt (approx. 1 tbsp)
200 grams of raisins
aside from that
flour to work with
50 g pithy oat flakes for rolling
2 tbsp powdered sugar for sprinkling
parchment paper for the tray

For 3 loaves of bread (450 g each): 50 min. preparation

3 hours soaking, 50 minutes dough resting, 40 minutes baking

1 Heat the water, pour it over the sunflower and pumpkin seeds and the linseed
in a bowl and leave to soak for 2-3 hours.
2 Wash the apples, quarter them and cut into fine wedges without the core.
3 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the types of flour, the grain mixture and finally the salt
and mix well. Knead the dough in the food processor (4 mins on low speed, 4
mins on high speed) or by hand for 8-10 mins. Finally, carefully fold in the apple
pieces and raisins.
4 Put the finished dough on the floured work surface and let it rise covered for
20-25 minutes. Fold several times in between or work round ( → > ) to give it a
nice structure.
5 Divide the risen dough into thirds and shape the pieces into oval loaves. Brush
with water using a pastry brush and roll in the oatmeal. Finally, dust with icing
sugar and place on baking trays lined with baking paper. Cover and leave to rest
for another 20-25 minutes.
6 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 210° and
bake the bread for another 25-30 minutes.

Tip It is best to serve the bread while it is still warm with fresh bread Quark !

variant The apples can also be replaced with other fruit, for example with
pears . The fruit must not be too soft, so that the dough does not become too
moist.
The master baker
"The icing sugar caramelizes on the oat flakes during baking and gives the
crust a pleasantly mild sweetness that harmonises wonderfully with the fruit."
 butter toast
With yeast
With wheat flour

For the starter

100 g wheat flour (Type 550)
1 g yeast (about 1 pinch)
100ml of water
For the bread dough
100 grams of butter
20 g yeast (approx. 1/2 cube)
50 g liquid malt extract (health food store)
200ml of water
400 g wheat flour (Type 550)
15 g salt (approx. 1 tbsp)
aside from that
1 bread or loaf pan (approx. 25 cm)
flour to work with
fat for the shape

For 1 loaf (700 g each): 25 min. preparation

8 hrs 55 mins dough resting time, 45 mins baking

1 The day before, for the pre-dough, mix the flour and yeast with the water in a
small bowl and place in the fridge for at least 8 hours (preferably overnight).
2 The next day, 1 hour before baking, take the pre-dough and the butter out of
the fridge to allow them to come to room temperature.
3 For the bread dough, dissolve the yeast and malt extract in a bowl of lukewarm
water. Add flour, salt and butter. Mix everything well and then add the pre-
dough. Knead the dough in the food processor (4 mins on low speed, 4 mins on
high speed) or by hand for 8-10 mins.
4 Put the finished dough on the floured work surface and let it rise, covered, for
25-30 minutes. In between, fold two or three times or work round ( → > ).
5 Grease the shape. Shape the risen dough into a long shape and place in the
baking pan. Sprinkle with a little flour if you like. Cover and let rise again at
room temperature for 20-25 minutes, making a deep cut in the dough after 10
minutes with a knife, approx. 1-2 cm long.
6 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature has been reached, remove the tray, place the bread in the
hot oven (centre) and bake for 15 minutes. Then lower the temperature to 210°
and bake the bread for about 30 minutes.

variant You can also take the buttered toast with you whole wheat flour to
bake. However, you have to increase the amount of water by 10-20%, as the
wholemeal flour absorbs more water due to the high fiber content.
The master baker
“This bread tastes wonderfully buttery – just right for breakfast! It also stays
fresh longer thanks to the high butter content.”
 Three-seed bread in a can
With yeast
With wheat flour

For the starter

100 g wheat flour (Type 550)
1 g yeast (about 1 pinch)
100ml of water
For the deposit
100ml of water
30 grams of flaxseed
30 g sunflower seeds
40 g pumpkin seeds
For the bread dough
20 g yeast (approx. 1/2 cube)
100 g liquid malt extract (health food store)
200ml of water
350 g wheat flour (Type 550)
25 g salt (about 2 teaspoons)
aside from that
3 cans (each 350 ml)
flour to work with
Fat and 3 tablespoons each of flaxseed, sunflower seeds and pumpkin seeds
for the tins

For 5 loaves of bread (200 g each): 50 min. preparation

4 hrs soaking, 8 hrs 40 mins dough resting 35 mins baking

1 Mix the flour and yeast with the water the day before for the pre-dough. Cover
and place in the fridge for at least 8 hours (preferably overnight).
2 For the filling, heat the water, mix the seeds in a bowl and pour over them.
Cover and leave to soak for at least 4 hours or overnight.
3 Allow the pre-dough to come to room temperature 1 hour before baking. For
the dough, dissolve the yeast and the malt extract in the lukewarm water. Add
the flour and salt and mix well. Add the pre-dough and knead everything for 2
minutes in the food processor (on low speed) or by hand. Then add the grain
mixture and knead for another 5 minutes (machine: on high speed).
4 Place the dough on the floured work surface and let it rise, covered, for 25
minutes. In between work once or twice round ( → > ).
5 Grease the cans and sprinkle with the grain mixture. Divide the batter among
the cans. Cover and let rise again for 10-15 minutes.
6 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. Once the
temperature is reached, remove the tray, place the loaves in the hot oven (centre)
and bake for 30-35 minutes.

variant This bread can be modified again and again by using the Mixture of
grains vary : with sesame seeds, rye flakes or soybean meal, for example. The
only important thing is that you pour the same amount of hot water over the
seeds and cereal flakes.
The master baker
"With its slim, high shape, this bread is particularly suitable for canapés -
small, finely topped bread slices for champagne or cocktails ( → Picture)."
 breadsticks
With yeast
With wheat flour

10 g yeast (approx. 1/4 cube)

10 g liquid malt extract ( → tip > )
320ml of water
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
10 ml olive oil (about 1 tbsp)
aside from that
Olive oil for the bowl of dough
flour to work with
parchment paper for the tray

For 12 bread sticks (60 g each): 30 min. preparation

15 h 30 min dough resting time, 25 min baking

1 The day before, dissolve the yeast and malt extract in a bowl of lukewarm
water. Add the flour, salt and olive oil and mix well. Knead the dough well for
10 minutes in the food processor (4 minutes on low speed, 6 minutes on medium
speed) or by hand.
2 Place the dough on the floured work surface and let it rise, covered, for approx.
30 minutes. Fold it up once in between or make it round ( → > ).
3 Grease a bowl of dough with olive oil. Add the risen dough and let it rest
covered in the fridge for at least 12 hours (or overnight).
4 On the baking day, take the dough out of the fridge and let it rise at room
temperature for 1 hour. Then place on the floured work surface and divide into
12 parts. Shape each piece of dough into a 50 cm long stick and place on a
baking tray lined with baking paper. Dust the sticks with a little flour and let
them rise for another 1-2 hours.
5 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, put the sticks in the hot oven
(middle) and turn the temperature down to 210°. Bake the sticks for about 25
minutes.

variants If you like it particularly Mediterranean, you can use 100 g dried
tomatoes in oil drain, dice finely and work into the dough at the end of the
kneading time. Also dried oregano makes the breadsticks even spicier.
Crispy ones can also be made from part of the dough Grissini Bake as they are
served with food or wine in Italy. To do this, in step 4, take a few pieces of
dough weighing 80 g each and roll them into 1 cm thick sticks. Brush with
water, sprinkle with sesame seeds, poppy seeds or coarse sea salt as you like.
Leave to rise for 1-2 hours and bake at 210 ° for approx. 12-14 minutes.
The master baker
“The sticks taste best fresh out of the oven. If there are any left over until the
next day, it is worth cutting them into thin slices and frying them in oil in a
pan until crispy. So they become croutons for the salad.”
 Seven Delights Bread
With yeast
With wheat and grape seed flour

For the deposit

300ml of water
50 g millet grains
50 g sunflower seeds
50 g spelled grains
50 grams of flaxseed
50 g buckwheat groats (health food store or health food store, if necessary
have the buckwheat freshly ground)
50 g coarse grated wheat
For the dough
35 g yeast (a good 3/4 cube)
100 g liquid malt extract ( → Tip)
250ml of water
400 g wheat flour (Type 550)
100 g grape seed flour ( → Tip)
15 g salt (approx. 3 tsp)
aside from that
2 bread or loaf tins (approx. 25 cm each)
flour to work with
fat for the shapes
2 tbsp pumpkin seeds for sprinkling

For 2 loaves of bread (650 g each): 30 min. preparation

12 hours soaking, 50 minutes dough resting, 50 minutes baking

1 Heat the water the day before, mix the ingredients for the filling in a bowl,
pour over the boiling water and leave covered for 10-12 hours.
2 The next day, dissolve the yeast and malt extract in a bowl of lukewarm water.
Add the types of flour and the salt and work everything in well for 2 minutes.
Only now add the swollen grain mixture and knead the dough for 7-8 minutes in
the food processor (3 minutes on low speed, 4 minutes on high speed) or by
hand.
3 Put the finished dough on the floured work surface and let it rise covered for
20-25 minutes. In between work once or twice round. Grease the shapes.
4 Form the dough into two oblong loaves and brush with water using a pastry
brush. Spread the pumpkin seeds on the work surface and roll the pieces of
dough in them. Pour into the molds, cover and leave to rest for another 20-25
minutes.
5 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, place the loaves in the hot
oven (centre) and bake for 45-50 minutes. If the pumpkin seeds brown too much,
cover the loaves with baking paper.

tips malt extract is a baking ingredient that is worth discovering: it gives the
bread a beautiful colour, a full flavor and a slightly malty sweetness. It is
available in health food stores or in specialist mail order ( → addresses on
page 166).

grape seed flour can be found in the supermarket or health food store with the
gluten-free baking ingredients. If you don't get it there, you can order it from a
specialist mail order company ( → addresses on page 166).

tips With this bread, the seeds and grains ensure that it is moist and stays
fresh for a long time. They are soaked in water beforehand so that they are
softer and do not absorb water from the dough - this would make the bread
dry. Bakers distinguish two methods of soaking: Source piece and scalded
piece .

At the source piece the grains are simply poured over with lukewarm water
and left to stand for a while. Relatively soft, oil-rich seeds such as linseed,
sunflower seeds or pumpkin seeds absorb the water well in this way. This
applies in particular to linseed, the husk of which contains extraordinarily
swellable substances.

Hard grains such as cereal grains, on the other hand, absorb water less well.
That's why you make one here scallop , so douse them with boiling water or
even boil them in it before letting them swell. In addition to the soft seeds, our
recipe also contains spelled grains and coarse meal. Therefore, a scalding
piece is used here. If the grain mixture has not completely absorbed the water
after the swelling time, pour it out on a sieve and leave it briefly drain , before
adding them to the batter.
The master baker
“This bread is ideal for breakfast and for school or office breaks because the
grain mix and grape seed flour provide long-lasting energy. The perfect start
to the day!”
 Grain to Grain (Grained Rye Bread)
With yeast and sourdough
With rye flour and rye meal

For the deposit

250ml of water
250 g coarse ground rye (health food store or health food store, grind fresh if
necessary)
25 g salt (about 2 teaspoons)
For the starter
100 g rye flour (Type 1150)
50 g liquid natural sourdough (prepared yourself or in a bag)
100ml of water
For the bread dough
100 g sugar beet syrup
20 g yeast (approx. 1/2 cube)
100ml of water
100 g rye flour (Type 1150)
aside from that
1 bread or loaf pan (approx. 25 cm)
flour to work with
fat for the shape

For 1 loaf (1000 g): 45 min. preparation

12 hours soaking, 12 hours 35 minutes dough resting 55 minutes baking

1 Boil the water for the filling the day before, pour the grist and salt over it in a
bowl, stir well and leave covered at room temperature for at least 12 hours (or
overnight). The grist should completely absorb the liquid; otherwise drain the
rest.
2 Also the day before, mix the flour and sourdough for the pre-dough with the
lukewarm water and leave covered at room temperature for at least 12 hours (or
overnight).
3 On the baking day, put the swollen meal in a bowl with the sourdough and the
syrup and mix in thoroughly for 2 minutes. Add the yeast, lukewarm water and
flour and knead for 5 minutes in the food processor (on low speed) or by hand
with a rubber spatula. Cover the dough and let it rest for 20 minutes.
4 Grease the baking pan. Knead the dough again for 1-2 minutes (machine: on
low speed) and put it in the mold. Distribute in the form with damp fingers and
brush the surface with a little water using a pastry brush. Let rise again for 15
minutes.
5 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the bread in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 200° and
bake the bread for about 45 minutes.

Tip Leave the whole bread whole after baking cooling down , before you cut
it.
The master baker
“This bread is great to bake ahead and freeze. After thawing (preferably at
room temperature) you should not bake it, just cut it and enjoy. It tastes fresh
and juicy.”
 Hundred percent (pure rye bread)
With yeast and sourdough
With rye flour

For the starter

100 g rye flour (Type 1150)
75 g liquid natural sourdough (prepared yourself or in a bag)
100ml of water
For the bread dough
35 g yeast (a good 3/4 cube)
350ml of water
500 g rye flour (Type 1150)
20 g salt (about 4 teaspoons)
aside from that
flour to work with
parchment paper for the tray

For 1 loaf (900 g each): 20 min. preparation

15 h 10 min dough resting time, 45 min baking

1 The day before, mix the ingredients for the pre-dough well and leave covered
at room temperature for 12-14 hours (or overnight).
2 For the bread dough the next day, dissolve the yeast in a bowl of lukewarm
water and mix with the prepared sourdough. Add the flour and finally the salt
and mix well. Knead the dough for about 8-10 minutes in the food processor (4
minutes on low speed, 4 minutes on high speed) or by hand.
3 Put the finished dough on the floured work surface and let it rise covered for
30 minutes at room temperature. In between work two or three times round ( →
> ), so that it gets a woolly structure ( → > ).
4 Shape the dough into an oval loaf. Place on a baking sheet lined with baking
paper and leave covered for another 40 minutes.
5 In the meantime, preheat the oven to 240° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the bread in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 220° and
bake the bread for about 35 minutes.

Tip Pure rye breads like this are much less common than mixed breads. This
is because rye dough is very sticky and significantly less elastic than dough
containing wheat. So don't let the sticky dough tempt you to add more flour
than the recipe says! On Trick for kneading : Wrap the dough in a silicone
baking mat and work through the mat. Then nothing sticks.
The master baker
“The rye flour makes this bread particularly juicy and aromatic. Make sure
that the crust turns a nice dark brown when baking, because then the 100%
tastes spicy and aromatic.”
 Fast four-grain bread
With yeast and sourdough
With wheat and rye flour

For the deposit

200ml of water
50 g pithy oat flakes
50 grams of flaxseed
50 g sunflower seeds
50 grams of pumpkin seeds
For the dough
20 g yeast (approx. 1/2 cube)
300ml of water
350 g wheat flour (Type 550)
250 g rye flour (Type 1150)
25 g salt (about 2 teaspoons)
75 g liquid natural sourdough (prepared yourself or in a bag)
aside from that
flour to work with
50 g sesame seeds for rolling
parchment paper for the tray

For 2 loaves of bread (650 g each): 45 min. preparation

3 hours soaking, 45 minutes dough resting, 40 minutes baking

1 For the filling, boil the water, pour it over the oatmeal, flaxseed, sunflower and
pumpkin seeds in a bowl, stir thoroughly and cover and leave to soak for 2-3
hours.
2 For the dough, dissolve the yeast in a bowl of lukewarm water. First add the
swollen grains, then the flours, the salt and the leaven. Mix everything well and
knead for 8-10 minutes in the food processor (4 minutes on slow speed, 4
minutes on high speed) or by hand.
3 Put the finished dough on the floured work surface and let it rise covered for
20 minutes. In between work once or twice round ( → > ), so that it gets a woolly
structure ( → > ).
4 Halve the risen dough and shape the pieces of dough into oblong loaves. Brush
with water using a pastry brush and roll in the sesame seeds. Place on a baking
sheet lined with baking paper and leave to rest covered for another 25 minutes.
After 10 minutes, carefully score the loaves lengthwise with a sharp knife.
5 In the meantime, preheat the oven to 240° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, place the loaves in the hot
oven (centre) and bake for 35-40 minutes.

tips You can give this bread a slightly fruity sweetness by adding 100 g apple
herb dissolve in the water.

Instead of sesame you can use for the crust as well linseed or sunflower seeds
use.
The master baker
"If you score the loaves before baking to give them the typical loaf shape, be
careful not to cut too deeply. Otherwise the cut would be too wide, since the
dough will continue to rise.”
 baguette
With yeast
With wheat flour

For the starter

150 g wheat flour (Type 550)
1.5 g yeast (about 1 pinch)
150ml of water
For the bread dough
5 g yeast (approx. 1/8 cube)
150ml of water
350 g wheat flour (Type 550)
15 g salt (approx. 1 tbsp)
aside from that
Flour for working and for sprinkling
parchment paper for the tray

For 2 loaves of bread (350 g each): 20 min. preparation

13 hours dough resting, 30 minutes baking

1 The day before, mix the flour and yeast for the pre-dough well with the
lukewarm water. Leave to rise in a covered bowl in the fridge for at least 10
hours (or overnight). On the baking day, take out of the fridge 1 hour before
baking and let it come to room temperature.
2 The next day, for the bread dough, dissolve the yeast in the lukewarm water.
Then add flour and salt. Fold everything in and knead for 4 minutes in the food
processor (on low speed) or by hand. Only now add the pre-dough and knead the
dough for another 4 minutes (machine: on high speed).
3 Place the dough in a floured bowl or on a floured work surface, cover and
leave to rise for approx. 1 hour. In between work two or three times round ( → >
).
4 Halve the risen dough and form the pieces of dough into breadsticks the length
of a baking sheet. Place them a little apart on thick, floured linen cloths and dust
with flour. Push the cloths together so that they fold ( → picture > ). They
prevent the dough from spreading. Cover and leave to rest at room temperature
for 2 hours. After 1 hour, carefully score the baguettes lengthways with a sharp
knife (not too deep, otherwise they will lose their nice round shape).
5 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray. Place the baguettes on baking
trays lined with baking paper, place in the hot oven (middle) and bake for 5
minutes. Then lower the temperature to 210° and bake the sticks for about 25
minutes.

variants For extra aroma, brush the baguettes with something while they are
still hot olive oil . If you like, sprinkle the sticks with coarse sea salt instead of
flour before baking.

The master baker

"The long resting times are important for the development of the dough, as the
yeast content in this recipe is very low. Flavors are also formed in the process.
To prevent the baguettes from getting a "skin", it is important to cover the
dough during the resting periods."
 Crunchy cornbread
With yeast
With wheat and corn flour

200 g corn kernels (canned)

20 g yeast (approx. 1/2 cube)
300ml of water
400 g wheat flour (Type 550)
100 grams of cornmeal
15 g salt (approx. 1 tbsp)
30 g paprika powder (approx. 3 tbsp)
20 ml olive oil (approx. 2 tbsp)
aside from that
flour to work with
50 g corn semolina for rolling
parchment paper for the tray

For 2 loaves of bread (550 g each): 25 min. preparation

1 hour resting time, 35 minutes baking

1 Drain the corn kernels and drain well. Dissolve the yeast in the lukewarm
water. Add the flours, salt, paprika powder and olive oil. Fold everything in well
and knead the dough for 8-10 minutes in the food processor (4 minutes on low
speed, 4 minutes on high speed) or by hand. Only now add the corn kernels and
slowly and carefully knead in.
2 Put the finished dough on the floured work surface and let it rise, covered, for
25-30 minutes. In between, fold up once or twice or work round ( → > ). Halve
the dough and shape the pieces of dough into oblong loaves. Brush with a little
water using a pastry brush and roll in cornmeal.
3 Place the loaves on a baking sheet lined with baking paper and leave to rest for
another 25-30 minutes at room temperature.
4 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for 5 minutes. Then lower the temperature to 210° and
bake the bread in 25-30 minutes until golden.

tips This bread tastes good toasted particularly good ( → picture below). The
cornmeal gives off a wonderfully nutty scent.
corn flour (just like buckwheat flour or grapeseed flour) no gluten (Gluten).
This protein makes dough elastic and ensures that it rises well. Wheat flour
fulfills this function in this recipe. So do not increase the proportion of
cornmeal as you like, otherwise the baking properties of the dough will
change.

variant This bread is heartier if you use corn kernels instead black olives add
slices to the batter. Then reduce the amount of salt by half, because the olives
already bring enough salt with them.

For a fruity corn confection prepare the dough without paprika powder and
olive oil and replace the water with apple juice. Knead in an additional 100 g
dried cranberries together with the corn kernels. After the dough has rested,
form balls of 100 g each, flatten slightly and quarter with a pastry card. Brush
the pieces of dough with water and roll them in a mixture of 200 g corn
semolina (polenta) and 200 g poppy seeds. Place the corn confectionery on a
tray lined with baking paper and leave covered for 20 minutes. In the
meantime, preheat the oven to 230° (convection is even a better choice here:
210°). Bake the confectionery in approx. 20 minutes until crispy.

The master baker

“Of course, the bread can also be made in the tin. Personally, though, I prefer
to bake the loaf on the baking sheet– pushed open ( → > ), as the baker says.
This gives the bread a particularly large crust, which also looks great thanks to
the corn semolina and has a really nice crunch.”
 Quick rye bread
With yeast and sourdough
With wheat and rye flour

20 g yeast (approx. 1/2 cube)

50 g liquid malt extract ( → tip > )
300ml of water
350 g rye flour (Type 1150)
150 g wheat flour (Type 550)
15 g salt (approx. 1 tbsp)
150 g liquid natural sourdough (prepared yourself or in a bag)
aside from that
Flour for working and for sprinkling
parchment paper for the tray

For 1 loaf (900 g each): 30 min. preparation

1 hour 10 minutes dough resting, 45 minutes baking

1 Dissolve the yeast and malt extract in the lukewarm water. Then add the types
of flour, the salt and the sourdough and mix everything in thoroughly. Knead the
dough in the stand mixer (3 mins on low speed, 4 mins on medium speed) or by
hand for 7 mins.
2 Put the dough on the floured work surface and let it rise covered for 30-40
minutes. In between, fold two or three times or work round ( → > ).
3 Round the risen dough again and flatten it a little so that a round loaf is
formed. Sprinkle with flour and lightly score four times with a sharp knife to
form a square (not quite closed at the corners). If you like, carve a small cross in
the middle. Place the loaf on a tray lined with baking paper and let it rest
covered for another 30 minutes.
4 In the meantime, preheat the oven to 240° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the bread in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 220° and
bake the bread for about 35 minutes.

variant This rye bread also tastes great sprinkled with coarse sea salt and
cumin seeds delicious.

Tip the dough maturing in the multiple rest periods, the be-all and end-all is
rye bread. The dough not only develops driving force, but also develops the
typical spicy aroma. In this recipe, it's the malt that provides full flavor (as
well as a nice crust). This is why the bread gets by with relatively short resting
times and is still delicious. Just the right thing for bakers with little time!
However, if you are not in such a hurry to bake, try the bread with less yeast
and extend the dough resting times.

The master baker

“This bread is essentially limited to the basic ingredients. This eliminates all
the preparation steps that take time with other, more sophisticated breads. A
puristic bread that offers great taste for little effort.”
 pumpkin seed bread
With yeast
With wheat and rye flour

For the deposit

150 g pumpkin seeds
350ml of water
100 g rye flakes (muesli shelf)
For the dough
20 g yeast (approx. 1/2 cube)
250ml of water
400 g wheat flour (Type 550)
100 g rye flour (Type 1150)
20 g salt (about 4 teaspoons)
aside from that
flour to work with
50 g pumpkin seeds for sprinkling
parchment paper for the tray
100 g cheese (e.g. Gouda), freshly grated, for sprinkling

For 2 loaves of bread (750 g each): 45 min. preparation

2 hours soaking, 1 hour dough resting, 40 minutes baking

1 For the insert, preheat the oven to 180° (convection: 160°). Spread the
pumpkin seeds out on a baking sheet and toast in the hot oven for 5 minutes until
fragrant. Meanwhile boil the water. Mix the roasted pumpkin seeds with the rye
flakes in a bowl and pour over the boiling water. Leave to swell for 2 hours.
During this time, the mixture completely absorbs the water.
2 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the types
of flour and finally the salt and mix well for 1-2 minutes. Add the swollen grain
and flake mixture and knead the dough for approx. 6-8 mins in the food
processor (2 mins on low speed, 4 mins on high speed) or by hand.
3 Then place the dough on the floured work surface, sprinkle with a little flour
and let it rise, covered, for approx. 30 minutes at room temperature. In between,
fold up once or twice or work round ( → > ).
4 Halve the risen dough and shape into two oblong loaves. Brush with a little
water using a pastry brush and roll in pumpkin seeds (do not roast these pumpkin
seeds beforehand, otherwise they will get too dark during baking).
5 Place the loaves, seam side down, on a baking tray lined with baking paper,
sprinkle with cheese and leave covered to rest for approx. 30 minutes.
6 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 210° and
bake the bread for about 30 minutes. If the cheese is browning too much, cover
the loaves with parchment paper.

The master baker

“If you like, add some pumpkin seed oil (about 50 ml) to the dough. It gives
the bread a nutty flavor and makes it even juicier!”
 Malty five-grain flake bread
With yeast and sourdough
With wheat and rye flour

For the deposit

330 ml root beer
200 g five-grain flake mixture (mixture of oat, wheat, spelt, barley and rye
flakes; already mixed on the muesli shelf)
For the dough
20 g yeast (approx. 1/2 cube)
300ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
300 g wheat flour (Type 550)
200 g rye flour (Type 1150)
15 g salt (approx. 1 tbsp)
aside from that
2 bread or loaf tins (approx. 25 cm each)
flour to work with
fat for the shapes
2 tbsp five grain flakes for rolling

For 2 loaves of bread (600 g each): 45 min. preparation

2 hours soaking, 1 hour dough resting, 40 minutes baking

1 For the garnish, heat the malt beer in a saucepan, but do not let it boil. Pour
this over the flake mixture and let it swell, covered, for 2 hours until the flakes
have completely absorbed the malt beer.
2 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and finally the salt and mix well. Add the
swollen flakes. Knead the dough for about 7-10 minutes in the food processor (3
minutes on low speed, 4 minutes on high speed) or by hand.
3 Then place the dough on the floured work surface and let it rise, covered, for
approx. 30 minutes. In between work about two to three times round ( → > ) so
that it has a woolly structure ( → > ) gets.
4 Grease the baking pans. Halve the risen dough and shape the pieces of dough
into oblong shapes. Brush with a little water using a pastry brush and roll in the
flake mixture. Pour the batter into the baking molds and let it rest again, covered,
for 30 minutes.
5 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, place the loaves in the hot
oven (centre) and bake for 35-40 minutes.

Tip Instead of an ordinary loaf pan, you can also use a baking basket use
(special bakery needs, → addresses on page 166). Line the mold with
parchment paper instead of greasing it.

The master baker

“Malt is a popular choice because it helps the dough mature and ensures a
nice crispy crust. If you still want to support this, add up to 100 g of liquid malt
extract to the malt beer ( → Tip > ) to the dough."
Special breads
 Siegerland sauerkraut bread
With yeast and sourdough
With wheat and rye flour

1 can of sauerkraut (filling weight 425 g)

250-275ml water
20 g yeast (approx. 1/2 cube)
50 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
75 g pork or goose lard
aside from that
2 bread pans (approx. 25 cm each)
flour to work with
fat for the shapes

For 2 loaves of bread (600 g each): 30 min. preparation

55 min. dough resting, 45 min. baking

1 Drain the sauerkraut, catch the liquid and fill up with water to 300 ml. Tear up
the sauerkraut a little with your hand and cut into small pieces with scissors if
you like.
2 For the dough, dissolve the yeast in the broth in a bowl and mix with the
sourdough and sauerkraut. Add the flours, salt and lard and mix well.
3 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins.
4 Put the finished dough on the floured work surface and let it rise covered for
30-40 minutes at room temperature. In between work two or three times round (
→ > ) so that it has a woolly structure ( → > ) gets.
5 Grease the shapes. Divide the dough in half and divide into the moulds. Let
rise again for 15 minutes.
6 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
7 As soon as the temperature is reached, remove the tray, put the loaves in the
hot oven (middle) and bake for 10 minutes.
8th Then lower the temperature to 210° and bake the loaves for another 35
minutes until golden brown.

Tip The hearty sauerkraut bread is particularly tasty in autumn, when the first
cold days make you crave something hearty. It also contains healthy vitamins
from the sauerkraut, which are just right now. Occupied with ham , Cheese or
good air-dried salami, it unfolds all its rustic charm.
variant You can also use half the amount of dough Sauerkraut wrap prepare
- a great snack that makes a great impression: Roll out the dough 1 cm thick
and cut into 2 cm wide strips. a wooden stick ( → Tip) first wrap with 4-5 slices
of bacon (breakfast bacon, a total of approx. 300 g), then wrap the strips of
dough over it. Brush the bread wraps with water, roll them well in
breadcrumbs and leave covered to rest for 15-20 minutes. Preheat the oven as
described below and bake the wraps in it one after the other for 15-20 minutes
until crispy. Take it out and loosen the wooden stick from the wrapper. Fill the
cooled bread with cheese strips, sweet mustard or herbal cream cheese as you
like.

Tip the wooden sticks You can have the sauerkraut wraps (variant) cut to size
at a hardware store: You need 4-5 pieces (that's how many fit next to each
other on a baking tray) sticks about the thickness of a broomstick - of course,
they must be made of untreated wood! You can then use them again and
again.

The master baker

“A nice crust is very important to me, so I prefer to form several small loaves
rather than one big one. Dough portions of 500-600 g are ideal so that the
sauerkraut bread gets a good ratio of hearty crust to moist crumb.”
 asparagus bread
With yeast and sourdough
With wheat and rye flour

200 grams of asparagus

200 g waxy potatoes
500 ml vegetable stock (instant)
170ml water
20 g yeast (approx. 1/2 cube)
150 g liquid natural sourdough (prepared yourself or in a bag)
300 g wheat flour (Type 550)
100 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
150 g smoked ham or cooked ham
aside from that
1 bread or loaf pan (approx. 35 cm)
flour to work with
fat for the shape
50 g sesame seeds for sprinkling

For 1 loaf (1250 g): 1 hour preparation

40 min. dough resting, 30 min. baking

1 Wash and peel potatoes and asparagus. Cut the potatoes into 1 cm cubes and
the asparagus into pieces approx. 1 cm long. Bring the vegetable stock to the
boil, add the asparagus and cook over a low heat for approx. 5 minutes. Lift out
with a slotted spoon, place in a sieve and cool with cold water.
2 Put the potato pieces in the broth and cook for about 10 minutes over a low
heat. Pour into a sieve, catching the liquid. Set the vegetables aside, covered. Let
the vegetable broth cool down. Measure out 80 ml and mix with the water.
3 For the dough, dissolve the yeast in the diluted broth and mix with the
sourdough. Add the flours and finally the salt and mix well. Knead the dough in
the food processor (4 mins on low speed, 4 mins on high speed) or by hand for
8-10 mins. Then cover and leave to rest at room temperature for 20 minutes.
4 Dice the ham, work into the dough with the asparagus and potatoes. Grease the
mold and put the dough in it. Sprinkle with sesame. Leave to rest for another 15-
20 minutes at room temperature.
5 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, place the bread in the hot oven
(centre) and turn the temperature down to 200°. Bake the bread for about 30
minutes.

variant For asparagus florets prepare the dough as above and let it rest.
Then roll out to about the size of the baking tray and sprinkle with asparagus
and potato pieces and diced ham. Sprinkle 250g grated cheese on top, if you
like. Roll up the sheet of dough from the long side and cut thumb-thick slices
from the roll. Place the florets on a baking tray lined with baking paper and
leave covered for 15 minutes. Meanwhile, preheat the oven to 220° as
described above. Then lower the temperature to 200° and bake the florets in
the hot oven (middle) for 20-25 minutes.

The master baker

" When I make this spring bread floret, I like to use the well-greased muffin
tin to put the florets in.”
 Mediterranean bread snail
With yeast and sourdough
With wheat and rye flour

For the dough

15 g yeast (approx. 1/3 cube)
250ml of water
50 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
For the deposit
1 can of sardines in oil (125 g, less to taste)
1/2 bunch of flat-leaf parsley
1/2 bunch of lovage (alternatively parsley)
200 g sheep's cheese (feta)
aside from that
flour to work with
Flour or coarse sea salt for sprinkling
parchment paper for the tray
possibly olive oil for brushing

For 1 loaf (1000 g): 50 min. preparation

30 min. dough resting, 35 min. baking

1 Dissolve the yeast in the lukewarm water and mix with the sourdough. Add the
flours and finally the salt and mix well. Knead the dough in the food processor
(4 mins on low speed, 4 mins on high speed) or by hand for 8-10 mins. Then
cover and leave to rest at room temperature for 15 minutes.
2 Drain the sardines, reserving the oil. Shred the fish a little. Wash the herbs,
shake dry and chop the leaves. Mash the feta cheese with a fork. Work the filling
into the dough and shape the bread into a snail, as shown in pictures 1 to 5.
3 Sprinkle the bread with flour or coarse sea salt and place on a baking tray lined
with baking paper. Cover and leave to rest for another 15 minutes.
4 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with a little water. Once the
temperature is reached, remove the tray. Put the bread in the hot oven (centre)
and turn the temperature down to 210°. Bake the bread for 30-35 minutes. Brush
with the sardine oil while still hot (extend with olive oil if necessary).

1 Place the risen dough on the floured work surface and carefully work in the sardines, herbs and feta
cheese by hand.

2 Make the dough round: fold from the outside to the middle, flatten a little with the heel of your hand.
Turn the piece of dough slightly, fold again and press flat. Repeat multiple times.
3 Then form the ball of dough into a strand approx. 50 cm long.

4 Twist the strand of dough into a large snail.

5 Lay the end on top. This gives the bread a shape reminiscent of a sea snail.

6 Serving suggestion: Cover wafer-thin bread slices with rocket and Camembert, roll up and fry in butter in
a pan until crispy. Serve with a fresh tomato salad.
 Beluga lentil bread
With yeast and sourdough
With wheat and rye flour

For the deposit

1/2 bunch of sage
150 g beluga lentils (alternatively mountain lentils or Puy lentils)
50 ml balsamic vinegar
1/2 tsp sugar (or more to taste)
200ml of water
200 g pickled peppers (from a jar)
For the dough
15 g yeast (approx. 1/3 cube)
350ml of water
50 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
1 bread or loaf pan (approx. 35 cm)
flour to work with
fat for the shape
2 tbsp olive oil for brushing

For 1 loaf (1500 g): 1 hour preparation

20 min. cooking, 8 h. soaking, 40 min. dough resting 35 min. baking

1 Wash half the sage the day before, shake dry, pluck off the leaves and chop
finely. Bring the lentils, balsamic vinegar, sugar, 200 ml stock from the pickled
peppers and water to the boil in a saucepan and cook over a low heat for 15-20
minutes. Let everything swell for 8 hours (or overnight). The lenses absorb the
liquid except for a sediment.
2 Cut the peppers a little smaller the next day. For the dough, dissolve the yeast
in the lukewarm water in a bowl and mix with the sourdough. Add the flour and
finally the salt and mix well. Knead the dough in the food processor (4 mins on
low speed, 4 mins on high speed) or by hand for 8-10 mins.
3 Finally, slowly fold in the lentils with the cooking liquid and the peppers. Then
cover the dough and let it rest at room temperature for 20 minutes.
4 Grease the shape. Wash the remaining sage, shake dry and pluck off the leaves.
Put the dough in the form. Scatter the sage leaves on top and brush with water to
keep them from browning too quickly. Leave to rest for another 20 minutes.
5 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
6 Take the tray with water out of the oven and place the bread in it (middle).
Immediately lower the temperature to 210°. Bake the bread for 30-35 minutes.
Drizzle with olive oil while still hot.

The master baker

" The bread tastes particularly good topped with wafer-thin cold roast meat.
This goes well with a cream made from 1 tablespoon Dijon mustard, 1
tablespoon sherry and 1 tablespoon whipped cream. "
 Black beer bread in a clay pot
With yeast and sourdough
With wheat and rye flour

For the deposit

500 ml dark beer
250 g coarse ground rye (health food store or health food store, grind fresh if
necessary)
For the dough
25 g yeast (about 1/2 cube)
250ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
300 g wheat flour (Type 550)
200 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
3 unglazed clay flower pots (garden market, 15 cm Ø)
flour to work with
Fat for the clay pots
250 g bacon (bacon) in thin slices for laying out

For 3 loaves of bread (450 g each): 30 min. preparation

12 hours soaking, 1 hour 10 minutes dough resting 50 minutes baking

1 The day before, bring the dark beer to the boil in a saucepan, add the rye meal
and stir well. After about 2 minutes, remove from the stove and let stand for 12
hours. The grist completely absorbs the liquid. Rinse the clay pots thoroughly
and let them dry.
2 The next day, dissolve the yeast in a bowl of lukewarm water and mix with the
sourdough. Add the flours and finally the salt and mix well.
3 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins. Only at the end add the soaked grist and work it
in.
4 Cover and let the dough rise at room temperature for 30-40 minutes.
5 Meanwhile, grease the clay pots well and line them with bacon. Divide the
finished dough between the pots (only fill them 2/3 full) and let them rest,
covered, for another 30 minutes.
6 In the meantime, preheat the oven to 250° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, place the loaves in the hot
oven (centre) and bake for 10 minutes. Then lower the temperature to 210° and
bake the bread for about 40 minutes.

Tip These breads from the clay pot are particularly suitable for brunch and
buffets because of their pretty shape. Of course, you can also use two
conventional 25 cm loaf pans.

The master baker

" I love this bread as a savory addition to a cold beer - especially when I brush
it freshly with goose fat and sprinkle with roasted onions. "
 Mini flatbreads with basil
With yeast
With wheat flour

1 bunch basil (approx. 30 g leaves)

50 g seedless black olives
150 g sun-dried tomatoes in oil
15 g yeast (approx. 1/3 cube)
350ml of water
500 g wheat flour (Type 550)
200 g diced tomatoes (pack)
10 g salt (about 2 teaspoons)
50ml olive oil
200 g crème fraîche
100g Parmesan, freshly grated
lemon juice (to taste)
black pepper, freshly ground
Salt
dried oregano (to taste)
aside from that
flour to work with
parchment paper for the baking sheets

For 12 flatbreads (approx. 120 g each): 55 minutes preparation

35 min. dough resting, 25 min. baking

1 Wash the basil, shake dry, pluck off the leaves and chop finely. Thinly slice the
olives and thinly slice the sun-dried tomatoes. Set aside half of the tomato strips
for the topping.
2 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the flour,
chopped tomatoes, salt and oil and mix well. Knead the dough in the food
processor (4 mins on low speed, 4 mins on high speed) or by hand for 8-10 mins.
Only at the end add the basil, half of the tomato strips and the olives and knead
in. Put the finished dough on the floured work surface and let it rise covered at
room temperature for 15 minutes.
3 Roll out the risen dough to a thickness of approx. 1/2 cm and cut out circles
approx. 15 cm in diameter with a dough ring. You can also use the knife to cut
around a bowl or small plate.
4 Brush the circles of dough with a little water using a pastry brush and roll them
up slightly from the outside to create an edge. Place on baking trays lined with
baking paper.
5 For the topping, mix the crème fraîche with the Parmesan and season to taste
with lemon juice, pepper, salt and oregano. Pour 1 tablespoon of this cream into
the indentations of the flatbreads and distribute the remaining tomato strips on
top. Cover and let the flat cakes rest for another 20 minutes.
6 In the meantime, preheat the oven to 210° and heat a baking tray moistened
with water. As soon as the temperature has been reached, remove the tray, put
the first portion of flatbread in the hot oven (centre, fan oven 180°) and bake for
20-25 minutes until crispy. Bake the second tray in the same way.

The master baker

" The flat cakes can be topped with a variety of things: with stuffed cherry
tomatoes or mushrooms from the delicatessen counter, with diced chorizo
(Spanish paprika sausage), sardines in oil or sage leaves. "
 Millet bread with hemp
With yeast
With wheat and rye flour

For the grain insert

200 ml veal stock or instant meat or vegetable stock
100 grams of millet
50 grams of hemp seeds
For the herb insert
1 bunch of lovage or wild garlic (or half of each)
100 ml olive oil
Salt
black pepper, freshly ground
For the dough
50 g yeast (about 1 1/4 cubes)
300ml of water
400 g wheat flour (Type 550)
100 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
2 bread or loaf tins (approx. 25 cm each)
flour to work with
fat for the shapes

For 2 loaves of bread (580 g each): 1 hour 30 minutes preparation

2 hours soaking, 45 minutes dough resting, 50 minutes baking

1 Bring the stock or broth to the boil in a saucepan, add the millet and bring to
the boil again. Only then add the hemp seeds, remove the pot from the stove and
let the seed mixture swell for 2 hours.
2 In the meantime, prepare the herbs: wash the herbs, shake them dry, pluck off
the leaves and chop roughly. Place in a tall container with the olive oil and puree
with a hand blender. Salt and pepper to taste.
3 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the flours
and finally the salt and mix well. Knead in the food processor (on low speed) for
4 minutes or knead by hand.
4 Then add the herb mixture by the spoonful and work in so that it is evenly
distributed. Knead for another 6 minutes (food processor: on high speed). Strain
the swollen grains through a sieve, if there is still liquid, and gradually knead in
carefully.
5 Put the dough on the floured work surface and let it rise covered for 30 minutes
at room temperature. In between, fold two or three times or work round ( → > ),
so that it gets a woolly structure ( → > ). Warning, he is quite soft!
6 Grease the bread molds. Divide the dough in half and place in the molds.
Brush with water using a pastry brush and let rest, covered, for another 15
minutes.
7 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. Once the
temperature is reached, remove the tray, place the loaves in the hot oven (centre)
and bake for 45-50 minutes until golden brown.

Tip This bread is wonderful as a Supplement for minestrone or other clear

soups.

The master baker

" Millet and hemp give this bread "bite", the herbs give it great taste, and the
olive oil prevents it from going stale quickly. But there really isn’t any danger
anyway – it’s much too tasty for that! "
 Stuffed bread strudel strips
With yeast
With wheat flour

For the starter

50 g wheat flour (Type 550)
1 g yeast (about 1 pinch)
50ml of water
For the dough
125g butter
15 g yeast (approx. 1/3 cube)
300ml of water
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
10 g sugar (approx. 2 tsp)
For covering
200 grams of cooked ham
200 g aromatic cheese (e.g. mountain cheese)
aside from that
flour to work with
parchment paper for the tray
1 egg (size L) for brushing
50 g sesame seeds, poppy seeds or coarse sea salt for sprinkling

For 14 strips (100 g each): 55 min. preparation

13 h 5 min dough resting, 20 min baking (per tray)

1 The day before, mix the flour and yeast for the pre-dough with the lukewarm
water and leave covered in the fridge for 12 hours or overnight.
2 Take the butter out of the fridge. Dissolve the yeast in the lukewarm water.
Add flour, salt and sugar and mix well. Knead the dough for 4 minutes in the
food processor (on low speed) or by hand. Add the pre-dough and knead again
for 4 minutes (machine: on high speed). Cover the dough and let it rise for 20
minutes.
3 Proceed as shown in Figures 1 to 4. Then roll out the dough again to A4 size
and let it rest for 15 minutes. After the dough has rested, repeat folding and
rolling out (Image 4) again. Leave to rest for another 15 minutes.
4 Meanwhile, dice the ham and grate the cheese. Roll out the finished dough into
a rectangle about 1 cm thick and brush with water. Cover and form into a strudel
as shown in pictures 5 to 8.
5 Cut the strudel into strips 3 cm wide. Place on baking trays lined with
parchment paper, brush with beaten egg and sprinkle with whatever you like.
Leave for 30 minutes.
6 In the meantime, preheat the oven to 220° and heat a baking tray moistened
with water. Once the temperature is reached, remove the tray. Put the trays with
the strudel strips one after the other in the oven (middle, circulating air 200°) and
bake the strips for approx. 20 minutes each until golden brown.
1 Roll out the dough to 20 x 20 cm. Press the butter with your hands into a square of approx. 10 x 10 cm
and place in the center of the square of dough.

2 Now fold the dough over the butter from all four sides.
3 Roll out the packet to about the size of A4 and leave to rest for 15 minutes.

4 Now fold the right and left thirds of the dough rectangle to the middle so that the piece of dough is only a
third as big as before. Continue processing as described under 3 above.
5 Spread the ingredients for the filling on the prepared dough from the narrow side. Leave the top third
free.

6 Fold the uncovered third of the dough over the filling so that the topping is half covered and press down.
7 Then fold this piece of dough onto the last third of the dough and press down firmly again.

8th Roll down with the rolling pin and continue as described in step 5 above.
 Dijon mustard bread
With yeast
With wheat and rye flour

50 g yellow mustard seeds

50 ml apple cider vinegar
15 g yeast (approx. 1/3 cube)
250ml of water
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
160g softened butter
80 g Dijon mustard, medium hot
black pepper, freshly ground
Salt
1 stale roll (alternatively 70 g breadcrumbs)
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (500 g each): 25 min. preparation

3 hours proofing, 55 minutes dough resting, 35 minutes baking

1 Soak the mustard seeds in the apple cider vinegar in a small bowl and let stand
for 2-3 hours until the mustard has absorbed the vinegar.
2 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the flours
and finally the salt and mix well. Knead the dough for 10 minutes in the food
processor (3 minutes on low speed, 7 minutes on high speed) or by hand. Then
cover and leave to rise at room temperature for 10 minutes.
3 Using a hand mixer, cream the butter in a bowl while gradually adding the
mustard. Season with pepper and salt.
4 Thoroughly knead the soaked mustard seeds with half of the mustard butter
into the risen bread dough. Cover and leave the dough to rest for another 10
minutes. In the meantime, coarsely grate half the roll and fold the crumbs into
the remaining mustard butter.
5 Shape the dough into two loaves and place on a baking tray lined with
parchment paper. Using a knife or spatula, spread the crumb mustard butter
evenly over the loaves. Leave to rest for another 35 minutes.
6 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 210° and
bake the bread for another 20-25 minutes.

Tip Freshly sliced, the spicy, crunchy bread goes well with it grilled meat and
fish , salad and cold appetizers or can be enjoyed in combination with cold
cold cuts or cheese.

The master baker

" If there is any left over from the Dijon mustard bread, I cut it into cubes and
toast them in a pan with a little butter until crispy. These croutons give salads
or soups a particularly spicy kick. "
 Spreewald bread
With yeast
With wheat and rye flour

15 g yeast (approx. 1/3 cube)

300ml of water
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
300 g gherkins (from a jar)
1 bunch of chives
100 g cheese (e.g. Gouda)
100 g sesame seeds for sprinkling
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (600 g each): 45 min. preparation

45 min. dough resting, 40 min. baking

1 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the flours
and finally the salt. Work everything well. Knead the dough for 10 minutes in
the food processor (3 minutes on low speed, 7 minutes on high speed) or by
hand. Then cover and leave to rise at room temperature for 15 minutes.
2 Meanwhile, dice the cucumbers. Wash the chives, shake dry and cut into small
rolls. Rasp cheese. Carefully knead the diced cucumber and chives into the
dough. Cover and let the dough rest on the floured work surface for 10 minutes.
3 Halve the dough and shape into two sticks. Brush with water using a pastry
brush. Sprinkle grated cheese and sesame seeds on top and press down lightly.
Place the sticks on a baking tray lined with baking paper and leave to rest for 20
minutes.
4 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, put the breadsticks in the hot
oven (middle) and turn the temperature down to 210°. Bake the sticks for 35-40
minutes until golden brown.

tips Be sure to use for this bread firm, crunchy gherkins .

Spread slices of the still warm bread with it Foie gras and cranberries . A
well-chilled glass of white wine goes well with this, even if it sounds
surprising. Of course, beer works too!
fans heartier cheese crusts just double the amount of cheese for sprinkling.

The master baker

" The savory icing on this bread is the sesame cheese crust. And to get as
much of it as possible, I shape the dough into sticks. If you make round loaves
or even bake the bread in the tin, you are missing out on maximum enjoyment
of the crust. But of course both are still possible. "
 Leek bread with bacon
With yeast and sourdough
With wheat and rye flour

For the deposit

1-2 garlic cloves (to taste; pickled from a jar if you like)
250 g smoked bacon (in one piece or diced)
30 grams of butter
3 medium-sized leeks (approx. 500 g)
Plenty of water for cooking
1 tart apple (e.g. Braeburn)
For the dough
20 g yeast (approx. 1/2 cube)
600ml of water
150 g liquid natural sourdough (prepared yourself or in a bag)
500 g wheat flour (Type 550)
500 g rye flour (Type 1150)
20 g salt (about 4 teaspoons)
100 g pork or goose lard
aside from that
Flour for working and for dusting
parchment paper for the tray

For 4 loaves of bread (650 g each): 55 min. preparation

55 min. dough resting, 35 min. baking

1 Peel and finely dice the garlic. Also dice the bacon in one piece without the
rind. Heat a pan and slowly fry the bacon cubes over a low heat until crispy –
initially without adding fat. Finally add the butter and let it melt, add the garlic
and sauté for 1 minute. Drain the bacon cubes in a sieve, catching the fat and set
aside.
2 Slit the leek lengthwise and wash thoroughly. Cut off the roots and coarse
leaves and cut the leek into fine rings. Boil plenty of water in a saucepan, cook
the leeks in it for 2 minutes over high heat. Pour into a colander and drain well.
3 Peel the apple, cut in half and cut into fine cubes without the core.
4 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and finally the salt and mix well. Knead the
dough in the food processor (on low speed) or by hand for 3 minutes.
5 Add the lard and knead again for 5 minutes (machine: on high speed). Only
now add the bacon mixture, leek and apple and carefully fold in. Cover the
dough and let it rise at room temperature for 20 minutes.
6 Divide the risen dough into four parts on a floured work surface. Leave to rest
for another 20 minutes, working two or three times in between ( → > ).
7 Now flatten the four pieces of dough slightly and cut them crosswise with a
pizza cutter or knife so that the edges of the dough still hold together. Carefully
fold the four points of the cross outwards from the center, press firmly at the
edges ( → picture left). Dust the bread with a little flour and place on two baking
trays lined with baking paper. Leave to rest for another 15 minutes.
8th Meanwhile, preheat the oven to 250° (fan oven not recommended). Place the
first tray in the hot oven (middle) and bake for 10 minutes. Then lower the
temperature to 210° and bake the bread for 20-25 minutes. Bake the second sheet
in the same way. Spread the bacon fat on the finished bread while it is still hot.

tips If you want to save yourself the preparation of the leek, just take it frozen
(300g). Simply defrost in a colander, drain well and knead into the dough.

These savory breads are wonderful as picnic or hearty dinner. They taste just
as good on their own, spread with a little sour cream or topped with spicy
cheese.

The leek breads are also excellent freeze . Defrost frozen bread slowly at room
temperature. Place in the oven again for 10 minutes at 180° (160° for a fan
oven).

The master baker

" I always coat the blade of the pizza cutter or knife with a little oil so that the
dough doesn't stick to it when cutting. "
 Onion and white wine wrap
With yeast and sourdough
With wheat and rye flour

For the deposit

250 grams of onions
150 g smoked ham
2 tbsp clarified butter
200 ml white wine
For the dough
25 g yeast (about 1/2 cube)
150ml of water
50 g liquid natural sourdough (prepared yourself or in a bag)
150 ml white wine
400 g wheat flour (Type 550)
100 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
Flour for working and for sprinkling
parchment paper for the tray

For 2 wraps (400 g each): 30 min. preparation

8 hours proofing, 1 hour resting time, 35 minutes baking

1 The day before, peel the onions and cut into rings. Dice the ham. Melt the
clarified butter in a pan and sauté the onions over a medium heat for approx. 8
minutes until golden. Add the diced ham and deglaze with the white wine. Let
everything simmer over medium heat until the liquid has almost evaporated.
Then let it soak in the fridge for at least 8 hours (better: overnight).
2 For the dough, dissolve the yeast in the lukewarm water and mix with the
sourdough and the white wine. Add the flours and finally the salt. Work
everything well. Knead 8-10 mins in the food processor (4 mins on low speed, 4
mins on high speed) or knead by hand.
3 Place the finished dough on the floured work surface, leave to rest for 30
minutes, fill and shape as shown in pictures 2 to 6. Place the onion wraps on
baking trays lined with baking paper and leave to rest for another 30 minutes.
4 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, place the wraps in the hot
oven (centre) and bake for 35-40 minutes until crispy.

1 Shape the dough into a long piece. Cover and leave to rest at room temperature for 20-30 minutes.

2 Roll out the risen piece of dough into a rectangle of approx. 50 x 35 cm.
3 Spread the onion filling over 2/3 of the dough sheet, starting from the long side. If it's too thick, add a
little white wine and a dash of cream to make it spreadable.

4 Fold the uncoated piece of dough over the filling and fold over the remaining third of the dough to create
a three-layered dough strand of approx. 50 cm.
5 Halve the strand crosswise (2 pieces of 25 cm each) and halve each piece lengthwise again.

6 Loosely twist two strands of dough together.

 Calvados apple bread
With yeast and sourdough
With wheat and rye flour

For the deposit

2 small, tart apples (approx. 180 g)
100ml Calvados
200ml of water
50 g sunflower seeds
50 grams of pumpkin seeds
50 grams of flaxseed
50 grams of sesame seeds
150 g pre-cooked chestnuts (from the vacuum pack)
For the dough
25 g yeast (about 1/2 cube)
175 ml water
75 g liquid natural sourdough (prepared yourself or in a bag)
100 g applesauce
200 g wheat flour (Type 550)
200 g spelled flour (Type 630)
15 g salt (approx. 1 tbsp)
aside from that
1 bread or loaf pan (approx. 35 cm)
flour to work with
Fat and at will
50 g sesame seeds for the mold

For 1 loaf (1500 g): 35 min. preparation

12 hours proofing, 1 hour resting time, 50 minutes baking

1 Wash the apples the day before, cut them in half and remove the core. Cut the
apples into pieces and pour the Calvados over them in a bowl.
2 Heat the water. Pour the water over the sunflower and pumpkin seeds, linseed
and sesame in a bowl.
3 Cover and leave the apple pieces and the grain mixture to stand for 12 hours or
overnight.
4 The next day, chop the chestnuts into small pieces. Pour the apple pieces into a
sieve, catching the Calvados.
5 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough and the apple cabbage. Add the swollen grain mixture, the
types of flour and finally the salt and mix well.
6 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins.
7 Only at the very end carefully work in the apple and chestnut pieces.
8th Place the dough on the floured work surface. Cover and leave to rise for
approx. 30 minutes, working two or three times in between ( → > ).
9 Grease the baking pan and sprinkle with sesame seeds (if using). Add the
dough and let it rest covered for another 30 minutes.
10 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
11 Once the temperature is reached, remove the tray, place the bread in the hot
oven (centre) and bake for 45-50 minutes.
12 Use a pastry brush to spread the Calvados you have collected on the bread
while it is still hot.

variant Who this fruity bread without alcohol want to prepare, on the one
hand simply refrains from soaking the apples in Calvados overnight, and on
the other hand there is no need to spread the finished bread with the apple
brandy.

The master baker

" With many of my breads you can choose whether to bake them in the tin or
"opened", i.e. on the tray. However, the apple bread would form a flat cake on
the tray because the dough is quite soft. This is where the baking pan really
needs to be. "
 wasabi sticks
With yeast
With wheat flour

For the deposit

200 g wasabi peas (supermarket or Asian shop)
100g smoked salmon
75 g crayfish meat in oil ( → Tip)
80 g arugula
60 g sheep's cheese (feta)
100 g cocktail shrimp (frozen, defrosted; alternatively pickled in brine)
For the dough
15 g yeast (approx. 1/3 cube)
350ml of water
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (600 g each): 45 min. preparation

35 min. dough resting, 40 min. baking

1 Roughly crush the wasabi peas in a mortar (or place in a freezer bag and
crumble with a rolling pin). Cut the smoked salmon into narrow strips. Drain the
crayfish, reserving the oil. Wash the arugula, shake dry and cut into large pieces
without the stalks. Crumble feta cheese. Pat shrimp dry.
2 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the flour,
salt and half the crushed wasabi peas and mix in well. Knead the dough for about
4 minutes in the food processor (on low speed) or by hand.
3 Knead in 25 ml of the oil from the crayfish and salmon. If the dough is too
stiff, add a little more water. Knead for another 4 minutes (machine: on high
speed). Then carefully mix in the rocket, crayfish and shrimp.
4 Place the dough on the floured work surface, crumble the feta cheese over it
and knead in by hand. Halve the dough and leave covered for approx. 15
minutes.
5 Shape the pieces of dough into long sticks. Brush with water and roll in the
remaining crushed wasabi peas. Score lightly lengthwise with a sharp knife if
you like. Place on a baking sheet lined with baking paper and let rest, covered
again, for 20 minutes.
6 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for 10 minutes. Then lower the temperature to 210° and
bake the loaves crispy for 25-30 minutes.

Tip If you crayfish only natural from the refrigerated shelf and not in oil,
then simply add 25 ml of olive oil to the dough.

The master baker

" Serve this extraordinary bread warm and the crust will still have a nice
crunch. "
 Rustic fried potato bread
With yeast and sourdough
With wheat and rye flour

For the deposit

500 g waxy potatoes
2 tbsp clarified butter
1 sprig of rosemary
Salt
black pepper, freshly ground
For the dough
15 g yeast (approx. 1/3 cube)
300ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
flour to work with
parchment paper for the tray
rosemary for topping

For 1 loaf (950 g each): 50 min. preparation

55 min. dough resting, 40 min. baking

1 For the filling, peel the potatoes and cut into 1 cm cubes. Melt 1 tablespoon of
clarified butter in a pan and fry the potatoes in it over a medium heat for approx.
15-20 minutes, turning once in between. Meanwhile, wash the rosemary, shake
dry and finely chop the needles. As soon as the potatoes are cooked, add the
remaining clarified butter to the pan and season the potatoes with salt, pepper
and rosemary. Fry for a further 5-10 minutes over high heat, turning frequently,
until golden brown and crispy. Let cool down.
2 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and finally the salt and mix well. Knead the
dough in the food processor (4 mins on low speed, 4 mins on high speed) or by
hand for 8-10 mins.
3 Put the dough on the floured work surface and let it rest at room temperature
for at least 20 minutes.
4 Gently knead two thirds of the fried potatoes into the dough by hand. Shape
into a long loaf, place on a baking tray lined with baking paper and leave
covered to rest for another 30-35 minutes.
5 Meanwhile, wash the rosemary for topping, shake dry and pluck off the
needles. Preheat the oven to 220° (convection oven not recommended) and heat
a tray moistened with water. Once the temperature is reached, remove the tray.
6 Roll the bread in the remaining potatoes, cover with the rosemary and press
down well. Put the bread in the hot oven (centre) and turn the temperature down
to 210°. Bake the bread for 40 minutes.

The master baker

" If you like, form two smaller loaves from the dough. The baking time is then
reduced by 5-10 minutes. The bread becomes particularly flavorful if you fry
100 g of diced bacon with the potatoes. "
 Lenten bread with green tea
With yeast
With spelled and rye wholemeal flour

For the tea

200ml of water
2 teaspoons loose green tea (or 1 tea bag)
For the deposit
150 g wild rice (alternatively brown rice-wild rice mixture)
400ml of water
1 medium apple
For the dough
42 g yeast (1 cube)
15 g sugar (about 1 tbsp)
50 ml apple cider vinegar
50 g wholemeal rye flour
200 g wholemeal spelled flour
100 g pithy oat flakes
aside from that
1 bread or loaf pan (approx. 25 cm)
flour to work with
fat for the shape

For 1 loaf (900 g each): 20 min. preparation

40 min. cooking, 1 hr. 30 min. dough resting 1 hr. baking

1 Boil 200 ml of water and allow to cool for 5 minutes. Pour this over the green
tea, let it steep for 4 minutes and strain the tea leaves. Let the tea cool down to
lukewarm.
2 Boil the wild rice with the water in a saucepan and cook over a low heat for
approx. 40 minutes. If there is any liquid left, drain the rice in a sieve and drain
well. Wash the apple, cut in half, remove the core and roughly grate the apple
halves.
3 For the dough, dissolve the yeast in the green tea in a bowl and mix with the
sugar, grated apple and apple cider vinegar. Add flours and rolled oats. Work
everything well. Knead the dough for 4 minutes in the food processor (on low
speed) or by hand. Add the rice and knead the dough for 4 minutes (machine: on
high speed).
4 Put the dough on the floured work surface and let it rest covered for 1 hour. In
between work two or three times round ( → > ).
5 Now form the dough oblong. Grease the mold and put the dough in it. Leave to
rest for another 20-30 minutes.
6 In the meantime, preheat the oven to 180° (convection oven not recommended)
and heat a baking tray moistened with water. Once the temperature is reached,
remove the tray, place the bread in the hot oven (centre) and bake for 55-65
minutes.

variants You can always give the bread new flavors by replacing the apple
with vegetables such as zucchini , pumpkin or carrots substitute.

The master baker

" I like to experiment with ingredients that you wouldn't necessarily expect to
find in a bread - like here with the super healthy wild rice. Be sure to cook the
rice all the way through so it doesn't pull moisture from the batter. Otherwise
the bread will dry out. "
 Swiss chard and egg bread
With yeast and sourdough
With wheat and rye flour

For the deposit

5 eggs (size L)
300 g Swiss chard
80g Camembert
2 onions
1 tbsp butter
125 grams of cream
For the dough
20 g yeast (approx. 1/2 cube)
300ml of water
75 ml liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
1 bread or loaf pan (30 cm)
flour to work with
fat for the shape

For 1 loaf (1000 g): 1 hour 10 minutes preparation

8 hours proofing, 1 hour resting time, 45 minutes baking

1 The day before, hard boil the eggs for 10 minutes, peel and allow to cool.
2 Clean the chard, wash, pat dry and cut into 0.5 cm pieces (makes approx. 250
g). Roughly dice the camembert. Peel and dice onions. Melt the butter in a pan
and sauté the onions over a low heat until translucent. Pour in the cream and let
the Camembert melt in it. Add the chard pieces, remove the pot from the heat
and leave the mixture to stand in the fridge for at least 8 hours (or overnight).
She becomes quite firm.
3 On the baking day for the dough, dissolve the yeast in the lukewarm water,
place in a bowl together with the sourdough, add the types of flour and finally
the salt. Fold everything in well and knead thoroughly for 7 minutes with the
food processor (3 minutes on slow speed, 4 minutes on high speed) or by hand.
Knead in the chard mixture in the last 2 minutes.
4 Place the dough on the floured work surface and let it rest, covered, for approx.
30 minutes. In between work two or three times round ( → > ).
5 Shape the dough into a long loaf. To press a hollow in the middle. Slightly cut
the tops of the hard-boiled eggs so that the eggs can be placed in the well close
together. Close the dough tightly. Grease the mold and pour in the filled dough.
Leave to rest for another 20-30 minutes.
6 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature has been reached, remove the tray, place the bread in the
hot oven (centre) and bake for 10 minutes. Now lower the temperature to 210°
and bake the bread for another 30-35 minutes.

variant You can also use the buttered baking dish Lay out chard leaves .
Then buy some more chard.

The master baker

" So that the dough does not become too watery due to the vegetables, I
recommend a piece size of about half a centimeter for the chard. "
 three cheese high
With baking powder
With wheat flour

1 large red pepper

100 g of medieval Gouda
100g Parmesan
100 g aromatic mountain cheese
350 g wheat flour (Type 550)
20 g baking powder (approx. 2 tbsp)
10 g paprika powder (approx. 1 tbsp)
10 g salt (about 2 teaspoons)
black pepper, freshly ground (to taste)
300 ml milk (room temperature)
aside from that
2 bread or loaf tins (approx. 25 cm each)
fat and 50 g sesame seeds for the moulds

For 2 loaves (580 g each):

45 min prep, 45 min bake

1 Clean the peppers, cut in half, remove the seeds and white skin. Wash the pod
halves and cut into narrow strips (yields 200 g). Grate the cheeses and mix them
together.
2 Sift flour, baking powder and paprika into a bowl. Add salt, pepper and the
grated cheese, add the milk and knead everything with the food processor or
hand mixer on low speed. After 3 minutes, add the pepper strips and carefully
fold in.
3 Preheat the oven to 200°. Grease the baking molds and sprinkle with sesame
seeds.
4 Divide the dough between the molds and bake in the hot oven (centre, fan oven
180°) for 40-45 minutes. If the surface browns too much, cover with parchment
paper.

variant This dough is ideal for small tarts that can be served at the end of a
festive meal - a mixture of cheese and dessert course. To do this, prepare the
dough without the peppers and place small balls of dough on a baking tray
lined with baking paper using an ice cream scoop or tablespoon. Shape into
flat tartlets with moistened fingers and top with diced pears and roughly
chopped walnuts or with small seedless grapes (put them all into the batter)
and chopped pecans. Bake the tartlets at 200° (180° for a fan oven) for 15-20
minutes (test with a stick!). Just before the end of the baking time, dust with
icing sugar and let caramelize.

The master baker

" Since this dough does not require yeast, it is particularly important to mix
the baking powder well with the flour so that it can loosen the dough. This
works best if both are sieved into the bowl together. "
 Asian bread from the wok
With yeast and sourdough
With wheat and rye flour

For the deposit

3 large onions
1 medium red bell pepper
100 g fresh soybean sprouts
4 tbsp oil
300 g minced meat (mixed half pork, half beef)
100 ml rice wine or sherry (alternatively use instant vegetable stock)
1 tbsp Chinese 5-spice powder (Asian store)
Salt
For the dough
30 g yeast (about 2/3 cubes)
200ml of water
80 g liquid natural sourdough (prepared yourself or in a bag)
150 ml sweet and hot chilli sauce (Asian shops)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
1 wok ( → Tip)
flour to work with
Fat for the wok

For 1 loaf (1500 g each): 50 min. preparation

1 hour 10 minutes dough resting, 1 hour baking

1 Peel the onions, cut into rings. Clean the peppers, cut in half, remove the seeds
and white skin. Wash the pod halves and cut into narrow strips. Wash the sprouts
and drain well.
2 Heat 2 tbsp oil in a wok or large skillet. Fry the minced meat over high heat for
4 minutes until crumbly. Once fully browned, transfer to a plate and set aside.
3 Wipe out the wok and heat the remaining oil in it. Fry the onion rings over high
heat for 2 mins, stirring constantly, then add the pepper strips and fry for a
further 2 mins, stirring. Finally add sprouts and minced meat.
4 Deglaze everything with rice wine or sherry and season with the 5 spice
powder and salt. Cook over high heat, stirring constantly, until the liquid has
almost evaporated. Remove from the heat, season well again and allow to cool
completely.
5 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough and chilli sauce. Add the flours and finally the salt and mix
well.
6 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins. Then squeeze out the vegetable-minced meat
mixture well with a spoon, add without liquid if possible and knead in carefully.
7 Cover and let the dough rise at room temperature for 30-40 minutes. In
between work two to three times round ( → > ), so that it gets a woolly structure
( → > ).
8th Grease the wok. Pour in the dough and let it rise for another 30 minutes.
9 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray.
10 Place the bread in the hot oven (centre) and bake for 20 minutes. Then switch
down to 210° and bake the bread for another 40 minutes. Check the oven
frequently: If the surface is browning too much because of the sugary chilli
sauce, cover with baking paper.

Tip Bread from the wok makes a nice change from the normal forms. Cast
iron or stainless steel woks are best suited for this. Make sure that the wok is
not coated and does not have plastic handles. Of course, you can also divide
the dough into two standard loaf or bread pans (approx. 30 cm each). This
reduces the baking time by around 10 minutes.
The master baker
" If you prepare the wok the day before and let it sit overnight, the flavors
have time to develop well. Be sure to put the mixture in the fridge after it has
cooled down! "
 Holiday bread with salmon
With yeast and sourdough
With wheat and rye flour

500 g spinach leaves (frozen, defrosted)

2 medium carrots
15 g yeast (approx. 1/3 cube)
200ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
100 ml sweet and hot chili sauce
400 g salmon fillet (fresh or frozen, defrosted)
black pepper, freshly ground
Salt
grated zest of 1 organic lemon
aside from that
1 loaf, loaf or loaf pan (approx. 35 cm)
flour to work with
fat for the shape
2 tablespoons each of sesame and poppy seeds for sprinkling

For 1 loaf (1700 g each): 35 min. preparation

25 min. dough resting, 55 min. baking

1 Drain the thawed spinach well. Clean, peel and coarsely grate the carrots.
2 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and salt and mix well.
3 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins. Only at the end add the carrots and the chilli
sauce. Cover and let the dough rise at room temperature for 15 minutes.
4 Meanwhile, rinse the salmon in cold water and pat dry. Cut the fillet crossways
into 5 cm wide strips (frozen salmon is usually already pre-portioned).
5 Shape and fill the risen dough as shown in pictures 1 to 6.
6 Meanwhile, preheat the oven to 210° (convection not recommended). Place the
bread in the hot oven (middle) and bake for approx. 50-55 minutes.

1 Roll out the dough on a floured work surface into a rectangle measuring 15 x 30 cm.

2 Spread half of the spinach in the middle, leaving a border on the long sides. Season well with salt and
pepper.
3 Place the salmon on top of the spinach, season with salt and pepper and sprinkle with lemon zest. Cover
with the remaining spinach. Season well again.

4 Fold the edges of the pastry over the salmon and press together very well.
5 Grease the mold and sprinkle with sesame and poppy seeds. Put the salmon roll in.

6 Cover and let the filled bread rise again in the tin for 10 minutes.
 Camembert grape bread
With yeast and sourdough
With wheat and rye flour

For the deposit

150 g walnut kernels
100g Camembert
100 grams of grapes
For the dough
20 g yeast (approx. 1/2 cube)
300ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (550 g each): 45 min. preparation

50 min. dough resting, 40 min. baking

1 For the filling, roughly chop 100 g of the walnuts, finely chop the rest or crush
them in a mortar. Dice the camembert. Wash the grapes, pat dry and cut in half
(deseed if necessary).
2 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and finally the salt and mix well. Knead the
dough in the food processor (4 mins on low speed, 4 mins on high speed) or by
hand for 8-10 mins.
3 Then carefully fold in the roughly chopped walnuts and then the Camembert.
Put the dough on the floured work surface and knead in the grapes by hand.
Halve the amount of dough and leave the pieces of dough covered at room
temperature for 20-25 minutes.
4 Shape the pieces of dough into 25 cm long sticks, brush with a little water
using a pastry brush and roll in the crushed walnuts. Place on a baking sheet
lined with baking paper and let rest, covered again, for 25 minutes.
5 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. Once the
temperature is reached, remove the tray. Lightly score the sticks lengthwise and
place in the hot oven (middle). Bake for 35-40 minutes until golden brown.

Tip For this bread are best small, seedless grapes – the tighter, the better. Red
and blue ones look particularly pretty.

The master baker

" I like to eat the Camembert grape bread straight out of the oven while the
cheese is still melting. This goes well with a glass of cool white wine or – in the
short season – Federweißer. "
 Chive bread with flaxseed
With yeast and sourdough
With whole wheat flour

For the sourdough

100 g whole wheat flour
75 g liquid natural sourdough (prepared yourself or in a bag)
100ml of water
For the deposit
150ml of water
150 grams of flaxseed
150 g chives (about 5 bunches)
For the dough
20 g yeast (approx. 1/2 cube)
400ml of water
500 g whole wheat flour
20 g salt (about 4 teaspoons)
aside from that
flour for the work surface
parchment paper for the tray
50 g linseed and 2 tablespoons coarse sea salt for sprinkling

For 3 loaves of bread (400 g each): 40 min. preparation

2 hrs soaking, 15 hrs 15 mins dough resting 35 mins baking

1 The day before for the sourdough, mix the flour and sourdough with the water
in a bowl and leave covered for 12-14 hours (or overnight).
2 On the baking day, heat the water for the filling 2 hours before baking. Pour
this over the linseed and let it soak covered for 2 hours.
3 Wash the chives, shake dry and cut into small rolls with scissors.
4 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough you prepared yourself. Add the flour, the swollen flaxseed
and finally the salt and mix well.
5 Knead the dough in the food processor (on low speed) or by hand for 4
minutes, adding the chives in between. Then knead for another 3 minutes
(machine: on high speed).
6 Place the finished dough on the floured work surface and divide into three
parts. Cover and leave to rise for 40-45 minutes. In between, fold the pieces of
dough together three or four times or make them round ( → > ). This gives the
relatively soft dough a good structure.
7 Make the risen pieces of dough round again and place them, seam-side down,
on a baking tray lined with baking paper. Brush with a little water using a pastry
brush and sprinkle with linseed and coarse sea salt. Cover and leave to rest for
another 25-30 minutes.
8th In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (middle) and bake for approx. 35 minutes.

variants With others herbs - for example parsley, dill or lovage - this bread
can be modified in many ways.

The master baker

" Doughs made from whole wheat flour need about 10-20% more liquid than
others, otherwise they will become dry. However, this bread tastes particularly
juicy due to the sourdough and the swollen flaxseed. "
 langos
With yeast
With wheat flour

For the dough

20 g yeast (approx. 1/2 cube)
200ml of water
150 ml milk (at room temperature)
500 g wheat flour (Type 550)
20 g dried oregano (about 2 tbsp)
30 g paprika powder (approx. 3 tbsp)
10 g black pepper, freshly ground (approx. 1 tbsp)
10 g salt (about 2 teaspoons)
For the topping (optional)
200 g cheese (e.g. Gouda)
1 egg (size L)
3 tablespoons water
100 g black olives, sliced
100 g pickled peppers (from a jar)
100 g diced ham
paprika powder
black pepper, freshly ground
dried oregano
aside from that
flour to work with
Butter for frying

For 8 flat cakes: 50 min. preparation

35 min. dough resting, 2 min. baking (per flatbread)

1 Mix the yeast in a bowl with the lukewarm water and milk. Add the flour,
spices and finally the salt and mix everything in thoroughly. Knead the dough for
8-10 minutes in the food processor (4 minutes on low speed, 4 minutes on high
speed) or by hand.
2 Put the dough on the floured work surface and let it rest covered for 20
minutes. In between work two or three times round ( → > ).
3 Divide the dough into 100g pieces and form each into a ball. Leave to rest for
another 15 minutes.
4 Grate the cheese. Press the dough balls flat with your hand and roll them out to
a thickness of 0.5 cm. Whisk the egg with the water and brush the flatbreads
with it. Cover with rings of olives, strips of pepper and diced ham of your
choice, season well with paprika powder, pepper and oregano and finally
sprinkle with grated cheese. Do not use too much topping at once and press
everything down well.
5 Heat plenty of clarified butter in a deep pan: the flat cakes must be able to
swim in it. Fry the flatbreads in the hot fat for approx. 1 minute on each side,
drain briefly on kitchen paper and serve while still warm.

variant In Hungary, their homeland, people like to spread the flat cakes with
a little sour cream. It gets heartier with garlic oil : Simply press 2 cloves of
garlic through the press in 100 ml olive oil and brush the flat cakes with it as
soon as they come out of the pan golden brown.

The master baker

" To tell if the clarified butter is hot enough to fry, simply stick a wooden
spoon handle into it. If small bubbles rise immediately, the first flatbread can
go in. "
 Grilled bread candies
With yeast
With wheat and rye flour

For the dough

10 g yeast (approx. 1/4 cube)
320ml of water
400 g wheat flour (Type 550)
100 g rye flour (Type 1150)
50ml olive oil
10 g salt (about 2 teaspoons)
For the fillings
50 g sliced smoked turkey breast
100 g cream cheese with pineapple (finished product)
1 small onion
200 g minced meat (mixed half pork, half beef)
Salt
black pepper, freshly ground
aside from that
flour to work with
parchment paper for wrapping

For 55 bread sweets: 1 hour 30 minutes preparation

15 min. dough resting, 15 min. grilling

1 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the flours
and finally the oil and salt and mix well.
2 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins. Then cover and leave to rise at room
temperature for 15 minutes.
3 For the filling, cut the turkey breast into fine strips and mix in a bowl with the
pineapple cream cheese.
4 Peel the onion and chop finely. Knead the onion and minced meat together in a
second bowl and season the mixture with salt and pepper to taste.
5 Put the risen dough on the floured work surface, flatten it a little and roll it out
to a thickness of approx. 0.5 cm. Cut out squares of 7 x 7 cm from the sheet of
dough. The best way to do this is with a pizza cutter.
6 Place 1 teaspoon of pineapple cream on half of the squares and 1 teaspoon of
minced meat on the other half. Fold the dough together on the left and right over
the filling, press the upper seam firmly and also press the ends with the handle of
a wooden spoon.
7 Cut squares of 11 x 11 cm from baking paper and wrap the filled pieces of
dough loosely in them (not too tightly, because the yeast will rise when
grilling!). Twist the ends like you would a candy.
8th Place the bread candies on the charcoal grill without further resting time.
Place the grillage as far away from the embers as possible and cover with
aluminum foil to prevent the parchment paper from catching fire. Depending on
the heat, the bread candies need 10-15 minutes to cook.

variants If you want to try the bread candies outside of the barbecue season,
do not wrap them in baking paper, place them on baking trays lined with
baking paper, brush them with a little beaten egg and bake them in the
preheated oven oven at 200° (convection not recommended) approx. 15-20
min.

There are hardly any limits to the imagination when it comes to the filling:
mozzarella balls with sun-dried tomatoes in oil, ready-made antipasti such as
stuffed mushrooms or stuffed cherry tomatoes, diced ham and grated cheese -
the only important thing is that the sweets can be sealed over the filling.

Tip Grilling doesn't look at the clock. It can easily take a few hours before the
meat and side dishes are prepared, the grill lit and the coals burned down.
Therefore, the amount of yeast for the bread candies was kept low. This slows
down the rising process and prevents the dough from being "skipped" and
thus becoming too soft. In this way, the bread sweets can also be prepared
ready for use for up to 6 hours. keep in the fridge . Don't wrap them too
tightly in the paper, as they do increase in volume - albeit slowly.

The master baker

"Since the small filled bread candies are quickly baked, it is advisable to wait
until the charcoal has burned down a bit. So feel free to put your meat on the
grill first and use the residual heat to grill your sweets. Just make sure that the
prepared dough sweets are not too warm, otherwise the yeast could "burst" the
baking paper."
 mushroom bread
With yeast and sourdough
With wheat and rye flour

For the dough

2 bunches of lovage or flat-leaf parsley
10 g yeast (approx. 1/4 cube)
330ml of water
50 g liquid natural sourdough (prepared yourself or in a bag)
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
For the deposit
400 grams of mushrooms
100 grams of spring onions
1 tbsp clarified butter
black pepper, freshly ground
aside from that
2 bread or loaf tins (approx. 25 cm each)
flour to work with
fat for the shapes
2 tbsp olive oil for brushing

For 2 loaves of bread (650 g each): 55 min. preparation

55 min. dough resting, 50 min. baking

1 Wash the herbs and shake dry. Pluck off the leaves and chop roughly.
2 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours and finally the salt and mix well.
3 Knead the dough for about 10 minutes in the food processor (3 minutes on
slow speed, 7 minutes on high speed) or by hand. During the last minute add the
chopped herbs and mix in.
4 Place the dough on the floured work surface and let it rest, covered, for approx.
25 minutes.
5 In the meantime, clean the mushrooms, if necessary rub them off with kitchen
paper (if possible, do not wash them!). Quarter small mushrooms and slice large
ones.
6 Wash and trim the spring onions and cut into thin strips with the greens.
7 Heat the clarified butter in a wide pan and sauté the mushrooms over high heat
for 5 minutes, stirring frequently, until the resulting liquid has evaporated again
and the mushrooms have started to colour. Season generously with pepper, but
do not add salt.
8th Roll out the risen dough into a rectangle about 0.5 cm thick.
9 Brush with a little water using a pastry brush. Spread the mushrooms and
spring onions evenly on top and press down well.
10 Roll up the dough from the long side.
11 Grease the shapes. Halve the rolling pin and place the pieces of dough in the
moulds. Cover and leave to rest for another 25-30 minutes.
12 Meanwhile, preheat the oven to 250° (fan oven not recommended). Put the
loaves in the hot oven (centre) and bake for 10 minutes. Then lower the
temperature to 220° and bake the bread for 35-40 minutes.
13 Remove the loaves and brush them with olive oil while they are still hot.
Serve warm.
variant The dough can also be used to make quick ones bread snails ( →
Picture on the right): To do this, simply cut 1.5 cm thick slices from the rolling
pin, place them on a baking tray lined with baking paper and flatten them a
little. Sprinkle with diced tomatoes and grated cheese and bake in the oven at
220°C for approx. 20 minutes until golden brown.

Tip The mushroom bread can also be served with other mushroom varieties
to bake. It is important that they remain firm and retain their bite when frying
and later baking. For example, oyster mushrooms, king oyster mushrooms and
shiitake mushrooms are well suited (cut larger mushrooms into bite-sized
cubes). In this way, the bread always gets a new aroma.

The master baker

"If the sheet of dough is »smeared« with water, as the bakers say, the
mushroom filling sticks better to the dough. That way, no cavities are formed
when it is rolled up.”
 peanut bread
With yeast and sourdough
With wheat and rye flour

50 g yeast (about 1 1/4 cubes)

350ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
400 g wheat flour (Type 550)
100 g rye flour (Type 1150)
175 g peanut butter (1/2 glass)
10 g salt (about 2 teaspoons)
250 g roasted, unsalted peanuts
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (650 g each): 30 min. preparation

45 min. dough resting, 50 min. baking

1 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough. Add the flours, peanut butter and salt and mix well.
2 Knead the dough for 8-10 minutes in the food processor (2 minutes on low
speed, 6 minutes on high speed) or by hand. Only at the end carefully knead in
the peanut kernels.
3 Then cover and let rise at room temperature for 20 minutes.
4 Divide the dough in half on a floured work surface and shape into two oblong
loaves. Place on a baking sheet lined with baking paper and leave covered for
another 20-25 minutes.
5 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray.
6 Put the loaves in the hot oven (centre) and turn the temperature down to 200°.
Bake the loaves for 45-50 minutes.

variant One in particular crispy crust gets the bread if it is brushed with
water before baking and rolled in a mixture of cornflakes and sesame seeds.

Tip who the unsalted peanut kernels If you don't already have shelled
peanuts, just buy shelled peanuts and shell them yourself.

The master baker

" I like the bread best when it's still warm from the oven, spread with nut
nougat cream or cream cheese. If it's already a few days old, it's wonderful to
toast in slices or roast in the oven and enjoy with honey. "
Sweet breads
 Brioches
With yeast
With wheat flour

For the starter

80ml milk
30 g sugar (approx. 2 tbsp)
15 g yeast (approx. 1/3 cube)
100 g wheat flour (Type 550)
For the brioche dough
250 g wheat flour (Type 550)
3 eggs (size L)
5 g salt (approx. 1 tsp)
200g softened butter
aside from that
1 12-hole muffin tin
fat for the shape
flour to work with
1 egg yolk + 1 tbsp water for brushing

For 12 brioches (50 g each): 20 min. preparation

1 hour 25 minutes dough resting, 20 minutes baking

1 For the pre-dough, heat the milk to lukewarm. Mix in the sugar and yeast and
stir in the flour with a spoon. Leave the pre-dough covered for 20 minutes.
2 For the brioche dough, add the flour, eggs and salt to the pre-dough and knead
(machine: on slow speed). Gradually add the butter in chunks. Knead the dough
for another 5 minutes (machine: on medium speed).
3 Cover and leave the finished dough to rise at room temperature for 20 minutes,
then place in the fridge for another 30 minutes.
4 Meanwhile, grease the muffin tin well. Make the cool dough round ( → > ) and
divide it into twelve parts. Take about a third of each piece and shape into a
small ball. Put the rest in a large ball in the muffin tin and press down a little
with your finger. Put the smaller ball on top ( → picture above).
5 Form the entire dough into brioches in this way. Cover and let rise again in the
dish for 15 minutes.
6 Meanwhile, preheat the oven to 180° (fan oven not recommended). Whisk the
egg yolk with the water and spread it over the brioches. Bake the brioches in the
hot oven (middle) for 15-20 minutes until golden brown.
7 Remove from the oven, allow to cool slightly, remove the brioches from the
wells and leave to cool completely on a wire rack.

variants The dough is also excellent as a big mares bake in the loaf pan. To
do this, after the dough has cooled, form into an oblong shape and place in the
greased form. After a resting time of 15 minutes in an oven preheated to 180°
(middle, fan oven not recommended) bake for 35-40 minutes until golden
brown.

The brioches taste particularly fine and nutty if you sprinkle the loaf pan or
the wells of the muffin tin with sesame seeds instead of flour.

tips With this recipe, make sure that all the ingredients room temperature
have when they are kneaded so that the dough can rise well.

If you have a small round cutter of about 2 cm Ø, you can use the typical one
brioche shape You can also easily achieve this with the »Knubbel«: form balls
from the 12 pieces of dough and place them in the hollows of the muffin tin.
Dip the cutter in melted butter and prick the top of each ball deeply (dipping in
the butter from time to time). Cover and leave the brioches to rise again in the
pan. After this resting time, you will see that little lumps will rise out of the
dough ball. Bake the brioches as described below.

In France, almost every region has its own brioche recipe: from a simple
breakfast pastry to a holiday cake with candied fruit. What they all have in
common is the only slightly sweet, buttery yeast dough. The fluffy pastry not
only goes well with sweet spreads, but also with them Cheese such as ripe Brie
or Camembert, creamy and spicy Gorgonzola or goat's cream cheese.

The master baker

" Even if the butter content in this recipe seems a bit high to you: brioches are
characterized by their fine butter taste. "
 Cherry bread in a mason jar
With baking powder
With wheat flour

400ml milk
150 g almond slivers or chopped almonds
400 g cherries (alternatively cherries from a jar)
500 g wheat flour (type 405 or 550)
1-2 teaspoons ground cinnamon (optional)
25 g baking powder (2 tbsp + 1 tsp)
200 grams of sugar
1 packet of vanilla sugar
1/2 tsp salt
aside from that
3 jars (3/4 l content) with lids, rubber rings and clips
Fat for the glasses

For 3 loaves of bread (500 g each): 25 min. preparation

1 hour steeping, 35 minutes baking

1 Heat 150 ml milk to lukewarm and soak the chopped almonds in it for approx.
1 hour. Wash, stem, halve and stone the cherries. Be sure to drain the cherries
from the jar well.
2 Meanwhile, preheat the oven to 180°. Place the rubber rings of the mason jars
in a small bowl of cold water. Grease the jars. Make sure that the edges remain
clean and free of grease.
3 In a bowl, mix the flour, cinnamon, baking powder, sugar, vanilla sugar and
salt well. Add the remaining milk and the soaked almonds and knead the dough
well for 4 minutes in the food processor or with the dough hook of the hand
mixer. Finally, carefully fold the fruit into the kneaded dough.
4 Divide the batter between the jars, filling each jar only halfway, but do not
seal. If necessary, wipe the edge of the glass clean with kitchen paper.
5 Bake the loaves in a hot oven (centre, fan oven 160°) for 30-35 minutes. Test
the doneness with a wooden skewer. Once the loaves are done, remove the jars
from the oven. Pat the rubber rings dry and place them on the rims of the hot
glasses. Put the lids on (if the bread has risen over the edge: press down a little)
and fasten each with four metal clips. When cooling, a vacuum is created so that
the bread can be kept unopened for up to 3 months.

variant The bread also tastes good with it plums (fresh or thawed, drained
frozen goods).

The master baker

" I even serve this fruity bread as a dessert: I cut it into wafer-thin slices,
which I arrange on a plate like a carpaccio. In the middle comes a scoop of
vanilla ice cream, which is drizzled with some good pumpkin seed oil. A fruity
treat with a few fresh cherries! "
 Crunchy apple bread
With yeast and sourdough
With wheat and rye flour

For the deposit

300 g firm, tart apples (e.g. Cox Orange or Boskop)
1 vanilla bean
100 ml apple juice
200 g whole nuts (hazelnuts, walnuts or pecans)
300ml of water
For the dough
15 g yeast (approx. 1/3 cube)
250ml of water
50 g liquid natural sourdough (prepared yourself or in a bag)
100 grams of liquid honey
350 g wheat flour (Type 550)
150 g rye flour (Type 1150)
10 g salt (about 2 teaspoons)
aside from that
flour to work with
50 g cornflakes for rolling
2 tbsp sesame seeds for sprinkling
1 roasting tube for baking

For 1 loaf (1250 g): 1 hour preparation

8 hours proofing, 35 minutes dough resting, 35 minutes baking

1 Peel the apples, halve and cut into thin wedges without the core. Split the
vanilla pod and scrape out the pulp. Boil the pod and pulp with the apple juice in
a saucepan, add the apple slices and boil again. Leave the mixture covered in the
fridge for at least 8 hours.
2 The next day, pour warm water over the nuts in a bowl and leave to soak. Pour
the apple pieces into a colander and drain well. Remove the vanilla pod. (The
vanilla apple juice is not used in this recipe, but it tastes wonderful when drunk
neat.)
3 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough and honey. Add the flours and finally the salt and mix well.
Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins.
4 Drain and drain the nuts. Place the dough on the floured work surface and
carefully fold in the nuts and apples by hand. Let everything rise covered for 15
minutes.
5 Shape the dough into a long loaf, brush with water, roll in the cornflakes and
sprinkle with sesame seeds. Place in the roasting pan. Close the hose according
to the manufacturer's instructions and place it on a tray. Let the bread rest for
another 20 minutes.
6 Meanwhile, preheat the oven to 240° (220° for a fan oven). As soon as the
temperature is reached, put the bread in the hot oven (bottom) and bake for
approx. 7 minutes. Then lower the temperature to 210° and bake the bread for
about 30 minutes. Be careful when opening the hose: the steam is hot!

The master baker

" This bread gets its crispy coating from cornflakes and its full flavor from the
special baking method: without a bread pan, it simply cooks in a roasting tube.
It is served with warm vanilla sauce. "
 Coconut Ginger Bread
With yeast
With wheat flour

1 piece of ginger (4 cm)

1 tbsp butter
2 organic oranges
500g buttermilk
400 ml coconut milk (can or pack)
2 tbsp runny honey
60 g yeast (about 1 1/2 cubes)
200 g grated coconut
1 kg wheat flour (Type 550)
10 g salt (about 2 teaspoons)
aside from that
1 bread or loaf pan (approx. 35 cm)
fat for the shape
2 tbsp grated coconut for sprinkling

For 1 loaf (1500 g): 35 min. preparation

30 min. dough resting, 45 min. baking

1 Peel and finely dice the ginger. Heat the butter in a pan and fry the ginger
cubes in it over a medium heat for approx. 5 minutes until crispy. Take it from
the stove and let it cool off.
2 Meanwhile, wash the oranges in hot water and dry them. Peel or finely grate
the peel with a zester. Squeeze the oranges and measure out 200 ml of juice (use
the rest elsewhere).
3 For the dough, put the buttermilk, coconut milk, orange juice and honey in a
bowl and dissolve the yeast in it. Add coconut flakes, flour and salt and mix
well. Now add the ginger cubes with butter and orange zest. Knead the dough for
8 minutes in the food processor (on high speed) or with the dough hook of the
hand mixer.
4 Grease the mold and sprinkle with grated coconut. Spread the dough on top
(fill the mold only 3/4 full) and leave covered for 30 minutes at room
temperature.
5 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the bread in the hot
oven (2nd rack from the bottom) and turn the temperature down to 210°. Bake
the bread for about 45 minutes.

Tip This bread tastes good with a sweet spread as well as with cheese or quark.
Because it's so versatile, it's great for the stock : Just freeze it and let it thaw at
room temperature when needed! Baked in the oven at 160° for approx. 15
minutes, it becomes fresh and crispy again.

The master baker

" You can also use a piping bag to pipe small thalers from part of the dough
onto a baking tray lined with baking paper. Sprinkle the thalers with grated
coconut and bake at 210° for approx. 20 minutes until golden brown. "
 coffee braid
With yeast
With wheat flour

300ml milk
200 grams of cream
200 grams of coffee beans
40 g yeast (about 1 cube)
2 eggs (size L)
100 grams of sugar
75g softened butter
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
aside from that
flour to work with
parchment paper for the tray

For 1 braid (1300 g each): 45 min. preparation

12 hours proofing, 45 minutes dough resting, 35 minutes baking

1 The day before, slowly heat the milk and cream with 100 g coffee beans in a
saucepan over medium heat for approx. 5 minutes (do not let it boil). min. Let
stand 12 hours in the fridge.
2 The next day, pour the coffee milk through a sieve (coffee beans → Tip).
Measure out 350 ml and let it come to room temperature. Roughly crush the
remaining coffee beans in a mortar or in a freezer bag with a rolling pin.
3 Dissolve the yeast in the coffee milk in a bowl. Add eggs, sugar and butter and
mix thoroughly. Then add the flour and finally the salt. Work everything well.
4 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins. Only now add the crushed coffee beans and
knead in. Place the dough on the floured work surface and let it rise, covered, for
15 minutes.
5 Divide the risen dough into thirds and form the pieces of dough into 30 cm
long strands. Braid the strands into a braid and pinch the ends firmly. Place the
braid on a baking tray lined with baking paper and let it rest covered for another
30 minutes.
6 In the meantime, preheat the oven to 200° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the plait in the hot
oven (middle) and turn the temperature down to 180°. Bake the braid for approx.
35 minutes. Remove and brush with the remaining coffee milk.

Tip The strained coffee beans can be frozen until the next baking. They are
then coarsely crushed in the mortar in the frozen state and added to the dough.

The master baker

" This bread tastes particularly good in the afternoon, simply spread with
butter and honey or jam. If you like, you can drink a sweet sherry or a
Pharisee (coffee with rum and whipped cream). "
 Pineapple Chili Mares
With yeast
With wheat flour

200 g pineapple pieces (canned)

200-250 ml pineapple juice
80 g chili peppers
50 grams of butter
35 g sugar (about 2 1/2 tbsp)
100 g grated coconut
40 g yeast (about 1 cube)
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
aside from that
1 bread or loaf pan (approx. 35 cm)
flour to work with
fat for the shape

For 1 loaf (1200 g each): 45 min. preparation

55 min. dough resting, 45 min. baking

1 Drain the pineapple pieces (reserving the juice), drain well and cut into smaller
pieces. Top up the juice with pineapple juice to 320 ml.
2 Wash and trim the chillies, slit lengthwise and remove the seeds. Finely dice
the pods. Heat the butter in a small pan and stir-fry the chili over a medium heat
for 2 minutes. Add the sugar and heat until it melts. Remove from the stove and
let cool.
3 Toast the desiccated coconut in a pan without fat over medium-high heat until
they start to colour. Immediately pour into a bowl and let cool.
4 For the dough, dissolve the yeast in the pineapple juice in a mixing bowl. Add
the desiccated coconut and leave to swell for 10 minutes.
5 Add flour and salt and mix well. Knead for 8-10 minutes in the food processor
(4 minutes on the slow speed, 4 minutes on the high speed) or with the dough
hook of the hand mixer. Only now add the pineapple and the diced chili and mix
in. Cover the dough and let it rise for 15 minutes.
6 Place the risen dough on a well-floured work surface. appear round ( → > ) and
leave to rest covered for another 10 minutes.
7 Grease the mold and put the dough in it. Cover and let rise again for 30
minutes.
8th In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature has been reached, remove the tray, place the bread in the
hot oven (centre) and bake for 10 minutes. Then lower the temperature to 200°
and bake the bread for about 35 minutes.

Tip Contribute to chili cutting best gloves. This way you don't run the risk of
accidentally wiping the chilli heat into your eyes.

The master baker

" Have you ever tried sweet and hot French Arms? To do this, dip slices of this
bread in egg milk and roll in grated coconut. Fry in butter in a pan until
golden. Dust with powdered sugar to serve. "
 Spelled mares with raisins
With yeast and sourdough
With spelled flour

20 g yeast (approx. 1/2 cube)

350ml of water
75 g liquid natural sourdough (prepared yourself or in a bag)
75 grams of liquid honey
500 g spelled flour (Type 630)
15 g salt (approx. 1 tbsp)
300 grams of raisins
aside from that
2 bread or loaf tins (approx. 25 cm)
flour to work with
fat for the shapes

For 2 loaves of bread (650 g each): 30 min. preparation

1 hour resting time, 35 minutes baking

1 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sourdough and honey. Add flour and salt and mix well.
2 Knead the dough for approx. 6 mins in the food processor (4 mins on low
speed, 2 mins on high speed) or by hand. Finally add the raisins and work them
in slowly and carefully.
3 Place the dough on the floured work surface, cut in half and leave to rest
covered for approx. 30 minutes. In between work once or twice round ( → > ) to
give it a nice structure.
4 Grease the baking pans. Shape the pieces of dough into oblong shapes and
place in the moulds. Cover and leave to rest for another 30 minutes.
5 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. Once the
temperature is reached, remove the tray.
6 Put the loaves in the hot oven (centre) and bake for approx. 30-35 minutes.

variant If you like, spread the bread while it is still hot vanilla cream (Mix
100 g cream with the seeds of 1 vanilla bean). This not only tastes good, but
also keeps the bread fresh and moist for longer.

Tip If yours raisins are hard and dry, you should soak them before
processing: To do this, bring 100 ml of water and 100 g of sugar to the boil,
add 300 g of raisins and leave to stand in the saturated sugar solution for 2
hours.

The master baker

" Be sure to keep to the kneading times for this recipe. Because spelled has
very sensitive gluten protein, spelled doughs are easily "over-kneaded" and
lose their elasticity. "
 Buttermilk Banana Bread
With yeast
With wheat flour

1 very ripe banana

200g buttermilk
150 g banana chips
10 g yeast (approx. 1/4 cube)
200ml of water
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
aside from that
flour to work with
parchment paper for the tray

For 2 loaves of bread (550 g each): 40 min. preparation

55 min. dough resting, 35 min. baking
1 Peel the banana and cut into rough pieces. Blend together with the buttermilk.
Place the banana chips in a freezer bag and crumble coarsely with a rolling pin.
2 For the dough, mix the yeast with the lukewarm water and the banana milk in a
bowl. Add flour and salt and mix well. Knead the dough for 8 minutes in the
food processor (2 minutes on low speed, 6 minutes on high speed) or by hand.
Finally add the banana chips.
3 Put the dough on the floured work surface and let it rise covered for 20-30
minutes. Fold it up two or three times in between or make it round ( → > ).
4 Halve the dough and shape into two oblong loaves. Place floured underside up
on a baking tray lined with baking paper, cover and let rise again for 25 minutes.
5 In the meantime, preheat the oven to 230° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray. Put the loaves in the hot oven
(centre) and turn the temperature down to 210°. Bake the loaves for about 35
minutes until golden brown.

variant From the same dough can also profiteroles Bake: To do this, roll out
the dough on a floured work surface to a thickness of about 3 mm. Using a
glass or a cup, cut out circles of dough approx. 10 cm in diameter. Peel and
dice 1 ripe banana. Mix with 250 g cream quark (40%), season with vanilla
sugar or the pulp of a vanilla pod, if you like. Place 1 tablespoon of banana
quark on each circle of dough. Fold the edges of the dough upwards and press
well together so that the quark cannot spill out during baking. Brush the
quark pockets with a little beaten egg yolk diluted with water. Bake in a
preheated oven (convection oven not recommended) at 210° for 10-15 minutes
until golden brown.
The master baker
" I've even made crumble cakes with this batter! To do this, roll out the dough
on a tray and let it rise for 20 minutes. Mix 125 g butter, 150 g sugar, 25 ml
milk, 1 egg yolk and a pinch of salt until fluffy, crumble with 300 g flour with
your fingers to form crumbles. Put on the dough. Bake the cake at 220°
(convection oven 190°) for approx. 30 minutes. "
 Pear bread with walnuts
With yeast
With wheat flour

For the deposit

100 g walnut kernels
2 medium-sized, firm pears
For the dough
35 g yeast (a good 3/4 cube)
175 ml water
2 eggs (size L)
50 grams of cream
100 grams of sugar
500 g wheat flour (Type 550)
75g softened butter
5 g cinnamon powder (approx. 1/2 tbsp)
1 vanilla bean
8 g salt (about 1 1/2 tsp)
aside from that
2 bread or loaf tins (approx. 25 cm)
fat for the shapes
flour to work with

For 2 loaves of bread (620 g each): 45 min. preparation

55 min. dough resting, 45 min. baking

1 Roughly chop the walnuts. Heat a non-oiled pan and toast the nuts until
fragrant. Immediately pour into a bowl and let cool. Peel the pears, cut into
eighths and cut into 1 cm pieces without the core.
2 In a bowl, dissolve the yeast in the lukewarm water. Mix thoroughly with the
eggs, cream and sugar. Then add flour, butter and cinnamon. Split the vanilla
pod, scrape it out and add the pulp together with the salt. Fold everything in well
and knead for 4 minutes in a food processor (on low speed) or by hand.
3 Add the walnuts and knead the dough for 5 minutes (machine: on high speed),
adding the pear pieces in the last minute. Place the dough on the floured work
surface. Remove a 200 g piece of dough, halve the rest and leave covered to rest
for 30 minutes. In between, the pieces appear round two or three times ( → > ),
so that the dough gets a woolly structure ( → > ).
4 Shape the two large pieces of dough into oblong loaves. Grease the baking
molds and place the pieces of dough in them. Roll out the small piece of dough
to a thickness of 1.5 cm, sprinkle with sesame seeds and cut into strips of 1.5 cm.
Brush the loaves of bread with water, place the strips on top in a decorative cross
pattern and press down slightly. Cover and let the loaves rest for another 25
minutes.
5 In the meantime, preheat the oven to 220° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the loaves in the hot
oven (centre) and turn the temperature down to 200°. Bake the loaves for
approx. 45 minutes.

variant Also in the spicy variant Pear is a great thing with cheese: only
prepare the dough with 20 g sugar. Dice an additional 100 g Camembert and
knead in the diced pears. The cheese runs beautifully during baking and gives
off an indescribable aroma!

The master baker

" I also like to flavor the bread with pear brandy: Bring 100 g of sugar and
100 ml of water to the boil, then add 100 ml of pear brandy or liqueur and
brush or drizzle it over the hot bread. "
 mulled wine balls
With yeast
With wheat flour

For the dough

30 g yeast (about 2/3 cubes)
300 ml mulled wine
100 grams of cream
50 ml rum (alternatively cream)
500 g wheat flour (Type 550)
1 tsp cinnamon powder
1 teaspoon speculoos spice
1 vanilla bean
100 grams of sugar
20 g bee pollen (approx. 2 tbsp, to taste; health food store, from the honey
shelf)
10 g salt (about 2 teaspoons)
75g softened butter
For the filling
50 g nut nougat cream (refrigerator cold)
50 g raw marzipan
aside from that
1 12-hole muffin tin
Fat for the tin
flour to work with
100 g apricot jam + 100 ml water for brushing
100 g hazelnut brittle, coarse sugar or grated coconut for sprinkling

For 12 balls (110 g each): 50 min. preparation

55 min. dough resting, 25 min. baking
1 For the dough, dissolve the yeast in the mulled wine, cream and rum in a bowl.
2 Split the vanilla bean open with a sharp knife, scrape out the seeds and place in
a second bowl. Mix thoroughly with flour, spices, sugar, bee pollen and salt and
add to the mulled wine mixture together with the butter, fold everything in well.
3 Knead the dough for 8-10 minutes in the food processor (4 minutes on low
speed, 4 minutes on high speed) or by hand.
4 Form the finished dough into 12 balls and let them rest covered on the floured
work surface for approx. 25 minutes.
5 In the meantime, roll 6 walnut-sized balls out of the cold nut nougat cream. Cut
the marzipan into 6 cubes and form into balls the size of a walnut.
6 Make a hole in the center of each risen ball of dough with your thumb. Add 1
nougat ball or 1 marzipan cube each and carefully close the dough over it.
7 Grease the wells of the muffin tin well and place the mulled wine balls in them,
seam side down. Cover and let rise again for 20-30 minutes.
8th In the meantime, preheat the oven to 180° (convection oven not
recommended) and heat a baking tray moistened with water. Once the
temperature is reached, remove the tray.
9 Put the muffin tin in the hot oven (centre) and bake the mulled wine balls for
20-25 minutes until crispy.
10 Mix the apricot jam with 100 ml water in a saucepan and bring to the boil.
Take the still hot mulled wine balls out of the hollows and spread them all over
with the apricot jam. Sprinkle with brittle, coarse sugar or grated coconut.
11 Allow the mulled wine balls to cool completely on a wire rack.

variants The filling of these Christmas surprise balls can be wonderfully

varied: Fine tastes too Eggnog Custard (Prepare the vanilla pudding
according to the instructions on the packet, replacing 50 ml of milk with
eggnog), which is filled into the wells by the teaspoon. Or you give way prunes
or -apricots in rum or fruit brandy overnight, let the fruit drain thoroughly
and use it to fill the mulled wine balls ( → Picture). Attention: Of course, these
two variants are not for children!
The master baker
" Of course you can use ready-made mulled wine from the bottle for the
dough. But try mixing your own! Add 750 ml of red wine (1 bottle) to a
saucepan. Peel the zest from 1 organic orange with the vegetable peeler and
add to the wine along with 2 cinnamon sticks and 5 cloves. Heat up slowly (do
not boil!), then let stand for 10 minutes. Sweeten with sugar to taste. "
 Mascarpone physalis mares
With yeast
With wheat flour

150 g fresh physalis (Cape gooseberries)

60 g dried physalis (alternatively add 50 g fresh physalis)
25 g yeast (about 1/2 cube)
100ml of water
200g mascarpone
100 grams of cream
20 g sugar (about 4 teaspoons)
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
150 g dried cranberries
aside from that
1 bread or loaf pan (approx. 30 cm)
flour to work with
fat for the shape

For 1 loaf (1100 g each): 35 min. preparation

1 hour 10 minutes dough resting, 30 minutes baking

1 Remove the skins from the fresh physalis, wash, pat dry and cut in half. Halve
the dried physalis as well.
2 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the mascarpone, cream and sugar. Fold in the flour and salt. Knead the
dough in the food processor (4 mins on low speed, 4 mins on high speed) or by
hand for 8-10 mins. Finally, carefully knead in the fresh and dried physalis and
cranberries.
3 Place the finished dough on the floured work surface and let it rise, covered,
for approx. 30 minutes. In between, fold two or three times or work round ( → >
) so that it gets a nice structure.
4 Grease the mold and pour in the risen dough. Cover and leave to rise again at
room temperature for 30-40 minutes.
5 In the meantime, preheat the oven to 200° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
As soon as the temperature is reached, remove the tray, put the bread in the hot
oven (middle) and bake in approx. 30 min. until golden brown. If it browns too
much, cover with parchment paper.

variant If you don't get physalis, you can also use fresh, but firm, bread
peach to bake.

Tip For even more flavor, mix 1 drop of bitter almond flavor with 100 g of
cream and coat the still hot mares directly after baking with it.

The master baker

" This bread needs a little longer resting time than others. This is because the
dough, with its rich ingredients, is heavier and the yeast needs more time to
develop its raising power. "
 Aztec bread
With yeast
With wheat and rye flour

For the deposit

100 g finely ground wheat (health food store or health food store, grind freshly
if necessary)
60 g fresh chili peppers
1 tbsp butter
30 g sugar (approx. 2 tbsp)
100 g dark chocolate (max. 55% cocoa content)
70 ml balsamic vinegar
For the dough
50 g yeast (about 1 1/4 cubes)
200ml of water
150ml milk
100 grams of cream
30 g sugar (approx. 2 tbsp)
450 g wheat flour (Type 550)
150 g rye flour (Type 1150)
20 g salt (about 4 teaspoons)
aside from that
baking paper
flour to work with

For 2 loaves of bread (650 g each): 55 min. preparation

1 hour 40 minutes dough resting, 30 minutes baking

1 Heat the grist in a dry pan and toast over a medium heat for 5-8 minutes until
lightly browned and fragrant. Remove from the stove and let cool.
2 Wash the chillies, clean, slit lengthwise, remove seeds and white partitions and
finely dice the chillies.
3 Melt the butter in a pan. Add the chili cubes and sauté for 3 minutes over
medium heat. Finally add the sugar and let it caramelize. Pour the mixture onto a
piece of parchment paper and let cool. Crumble after cooling.
4 Melt the chocolate over a warm water bath and allow to cool to room
temperature (it should still be liquid). Add the vinegar and stir in.
5 For the dough, dissolve the yeast in a bowl of lukewarm water. Add milk,
cream and sugar and mix well. Now add flour, roasted meal and salt and mix in.
6 Knead the dough in a stand mixer (on low speed) or by hand for 2 minutes,
adding the melted chocolate one tablespoon at a time.
7 Cover and leave the dough to rise at room temperature for 30 minutes.
8th Then knead for 6 minutes in the food processor (2 minutes on slow speed, 4
minutes on high speed) or by hand. Add the caramelized chili and mix in.
9 Place the dough on the floured work surface and divide in half. Cover and
leave to rise for 40 minutes, rounding the pieces of dough three or four times (
→ > ) so that they have a woolly structure ( → > ) get.
10 Form the risen dough into two sticks of approx. 30 cm and place on a baking
tray lined with baking paper. Let rise again for 30 minutes.
11 In the meantime, preheat the oven to 200° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray.
12 Put the bread sticks in the hot oven (middle) and bake for approx. 30 min.

variant Of course, this dough can also be made in a Crate- or bread pan to
bake. This increases the baking time by at least 10 minutes.

Tip Contribute to chili cutting best gloves. This way you don't run the risk of
accidentally wiping the chilli heat into your eyes.

The master baker

" This bread is a world of taste in itself: crunchy thanks to the roasted whole
wheat flour, slightly sweet thanks to the chocolate and pleasantly hot thanks to
the chili. How about fresh quark and a few pieces of banana or pineapple as a
topping? "
 Oriental fruit bread
With baking powder
With wheat flour

125 g dried figs

125 g dried dates
200 ml brandy (optional; substitute 50 ml milk)
125 g Brazil nut kernels
125 g unsalted pistachio nuts
1 vanilla bean
500 g wheat flour (Type 550)
1 packet of baking powder
25 g speculoos spice (approx. 2 tbsp)
200 grams of sugar
5 g salt (1 tsp)
200ml milk
150 ml eggnog (alternatively milk)
aside from that
2 bread or loaf tins (approx. 30 cm)
fat for the shapes

For 2 loaves of bread (900 g each): 40 min. preparation

12 hours steeping, 50 minutes baking

1 Quarter the figs the day before, halve the dates and pour 150 ml of brandy over
them in a bowl. Leave for 12 hours (or overnight). (If no brandy is used, soaking
can be omitted. In this case, add approx. 50 ml milk in addition to the dough in
step 5.)
2 The next day, drain the fruit well, catching the brandy ( → Tip). Chop the
Brazil nuts and pistachios. Split the vanilla pod and scrape out the pulp.
3 Meanwhile, preheat the oven to 180° (fan oven not recommended). Grease the
shapes.
4 Mix the flour, baking powder, speculoos spice, vanilla pulp, sugar and salt in a
mixing bowl.
5 Then add milk, eggnog and the remaining 50 ml of brandy.
6 Knead everything in the food processor or with the dough hook of the hand
mixer for 3 minutes on a slow speed and 5 minutes on a high speed. In the last
minute, carefully work the figs, dates, Brazil nuts and pistachios into the dough.
7 Divide the batter into the molds. Put the fruit cakes in the hot oven (middle)
and bake for approx. 50 minutes.

Tip If you like, soak the still hot bread in the reserved brandy.

The master baker

" For a special dessert, I like to arrange the bread in thin slices on a plate. I
serve it with whipped cream flavored with some eggnog or instant coffee. "
 Buckwheat bread with maple syrup
With yeast
With wheat and buckwheat flour and buckwheat groats

For the deposit

100 g buckwheat groats (health food store or health food store, if necessary
have the buckwheat freshly ground)
100ml of water
1 ripe but firm pear (approx. 200 g)
70 g candied ginger
100 g pecan nuts (alternatively walnut nuts)
For the dough
20 g yeast (approx. 1/2 cube)
300ml of water
100 grams of buckwheat flour
300 g wheat flour (Type 550)
50 ml maple syrup
10 g salt (about 2 teaspoons)
aside from that
2 bread or loaf tins (approx. 25 cm each)
flour to work with
fat for the shapes

For 2 loaves of bread (600 g each): 45 min. preparation

2 hours soaking, 50 minutes dough resting, 40 minutes baking
1 Pour boiling water over the buckwheat groats in a bowl and leave to soak for at
least 2 hours until the liquid has been absorbed.
2 Peel the pear, quarter it and cut into small cubes without the core. Finely dice
the ginger. Roughly chop the pecans.
3 For the dough, dissolve the yeast in a bowl of lukewarm water. Add the
buckwheat groats, flours, nuts, maple syrup and salt and mix well.
4 Knead the dough in the food processor (4 mins on low speed, 4 mins on high
speed) or by hand for 8-10 mins. In the last minute, carefully fold in the diced
pears and ginger.
5 Put the dough on the floured work surface and let it rise, covered, for 20-25
minutes at room temperature. In between work two to three times round ( → > ).
6 Halve the risen dough and shape it oblong. Grease the molds, put the pieces of
dough in and leave to rest for another 20-25 minutes.
7 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. As soon
as the temperature is reached, remove the tray, put the loaves in the hot oven
(middle) and bake for 40 minutes.

variants Try this bread too banana and candied aloe vera instead of pear and
ginger! To do this, cut a firm banana into slices and work the aloe vera pieces
under the dough in step 4.

The bread also tastes great with dried ones goji berries (supermarket or health
food store). To do this, soak 100 g of berries overnight in a bowl with 100 g of
cream and 50 ml of maple syrup and knead into the dough the next day.

The master baker

" After baking, I like to spread a mixture of 100 g cream and 50 ml maple
syrup on this bread while it is still warm, because then it becomes very
aromatic and moist. However, if you prefer a crispy crust, do without it. "
 Apple Basil Bread with Coconut
With yeast
With wheat flour

2 medium-sized, red apples (approx. 300 g)

2 bunches of fresh basil
350 ml apple juice
1 organic orange
20 g yeast (approx. 1/2 cube)
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
50 g unsalted pistachio nuts
100 g coconut macaroons
aside from that
1 bread or loaf pan (approx. 30 cm)
fat for the shape
flour to work with

For 1 loaf (1050 g each): 30 min. preparation

8 hours proofing, 55 minutes dough resting, 40 minutes baking

1 The day before, wash the apples, rub them dry, quarter them and cut into small
cubes without the core (but with the peel). Wash 1 bunch of basil and shake dry,
pluck off the leaves and roughly chop. Pour the apple juice over the diced apples
and basil and let stand in the fridge for at least 8 hours (or overnight).
2 The next day, pour the apples and basil into a colander, collect the apple juice
and allow to come to room temperature. Wash the orange in hot water and rub
dry. Grate the peel, squeeze the fruit. Wash the second bunch of basil, shake dry
and roughly chop the leaves.
3 Dissolve the yeast in the lukewarm apple juice in a bowl. Put the flour and salt
on top and mix everything well with the orange juice. Knead the dough in the
food processor (4 mins on low speed, 4 mins on high speed) or by hand for 8-10
mins. Only then add the apple pieces, basil, pistachios and orange zest and mix
in.
4 Put the dough on the floured work surface and let it rest for about 20-25
minutes. In between, work two or three times round ( → > ).
5 Grease the shape. Shape the risen dough into a long loaf. Make a well in the
center lengthwise and place the coconut macaroons tightly together. Seal the
dough over it and place the loaf in the tin with the seam down. Leave to rest for
another 20-30 minutes.
6 In the meantime, preheat the oven to 210° (convection oven not
recommended), and heat a tray moistened with water at the same time. Once the
temperature has been reached, remove the tray, place the bread in the hot oven
(centre) and bake for 10 minutes. Then lower the temperature to 190° and bake
the bread for 25-30 minutes until golden brown.

variant Who the bread something less sweet preferred, just omit the coconut
macaroons.

The master baker

" Anyone who grows herbs in the garden or on the windowsill can vary this
recipe well: mint, for example, also goes well with the apple-coconut
combination. "
 lemon bread
With yeast
With wheat flour

2 organic lemons
200ml milk
400 g wheat flour (Type 550)
30 g yeast (about 2/3 cubes)
120 g sugar + 1 pinch
2 eggs (size L)
110g softened butter
10 g salt (about 2 teaspoons)
150 grams of raisins
aside from that
1 bread or loaf pan (approx. 30 cm)
flour to work with
fat for the shape

For 1 loaf (1000 g): 45 min. preparation

1 hour 10 minutes dough resting, 45 minutes baking

1 Wash the lemons in hot water and dry them. Grate the zest and squeeze the
juice from 1 lemon. Let the milk come to room temperature.
2 Place the flour in a bowl and make a well in the centre. Crumble in the yeast,
mix with the milk, a pinch of sugar and some flour from the edge. Cover and
leave the pre-dough to rise at room temperature for approx. 20 minutes.
3 Now add the remaining sugar, eggs, butter, salt, lemon juice and zest and mix
in. Knead the dough for 7 minutes in the food processor (3 minutes on low
speed, 4 minutes on high speed) or by hand. Knead in the raisins at the last
minute.
4 Place the finished dough on the floured work surface and let it rest, covered,
for approx. 20 minutes. In between work two or three times round ( → > ).
5 Grease the shape. Add the dough and let it rest again, covered, for 30 minutes.
6 In the meantime, preheat the oven to 200° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray, put the bread in the hot oven
(centre) and turn the temperature down to 180°. Bake the bread for about 45
minutes.

variant Particularly fine and fruity becomes the bread if you glaze it with
orange or lemon marmalade ( → > ). Mix 100 g of jam with 100 ml of water in
a small saucepan and bring to the boil. Brush onto the still hot bread with a
pastry brush and garnish with wafer-thin lemon slices or red currants, as you
like.

The master baker

" I like to enjoy this fruity mare best with quark and fresh fruit. By the way:
It's a great gift to give to nice friends - it's definitely a hit! "
 Plum stick with marzipan
With yeast
With wheat flour

150 g raw marzipan

250 g firm plums
25 g yeast (about 1/2 cube)
300ml of water
20 g sugar (about 4 teaspoons)
500 g wheat flour (Type 550)
20 g butter (approx. 1 tbsp)
15 g salt (approx. 1 tbsp)
aside from that
flour to work with
parchment paper for the tray

For 3 loaves of bread (360 g each): 45 min. preparation

2 hours cooling, 50 minutes dough resting, 35 minutes baking

1 Dice the marzipan. Let the cubes set on a plate in the fridge for 1-2 hours.
2 Meanwhile, wash the plums, pat dry, stone and quarter.
3 For the dough, dissolve the yeast in the lukewarm water in a bowl and mix
with the sugar. Add the flour, butter and finally the salt and mix well. Knead the
dough for about 6-8 minutes in the food processor (3 minutes on low speed, 3
minutes on high speed) or by hand. Only now carefully work in the marzipan
cubes and plum pieces.
4 Divide the finished dough into thirds and dust with some flour. Cover and
leave to rise at room temperature for 25 minutes.
5 Form the pieces of dough into 30 cm long sticks and place them on a baking
tray lined with baking paper. Cover and leave to rest for another 25 minutes.
6 In the meantime, preheat the oven to 200° (convection oven not
recommended), and heat a baking tray moistened with water at the same time.
Once the temperature is reached, remove the tray. Score the sticks lengthwise
and put them in the hot oven (middle). Bake in approx. 35 min. until golden
brown.

variant coat After baking the bread, while it is still hot, add 100 g of cream
that you have seasoned with 1 sachet of vanilla sugar. This makes the bread
moist and tastes great!

Tip If the dough rounding is a little too wet, just dust your hands with flour.

The master baker

" When buying plums, make sure that the fruits are ripe but still firm.
Otherwise they give off too much liquid to the dough, which becomes moist
and sticky. "
 Easter braids with marzipan
With yeast
With wheat flour

75 g raw marzipan
35 g yeast (almost 3/4 cubes)
200ml of water
100 grams of sugar
2 eggs (size L)
100 grams of cream
500 g wheat flour (Type 550)
10 g salt (about 2 teaspoons)
100 g soft butter
1/2 tsp cinnamon powder
100 g unsalted pistachio nuts or slivers of almonds
100 g raisins, orange peel or lemon peel
aside from that
flour to work with
parchment paper for the baking sheets
1 egg (size L) for brushing
2 tablespoons granulated sugar or slivers of almonds for sprinkling

For 4 braids (350 g each): 30 min. preparation

1 hour resting time, 30 minutes baking

1 Cut the marzipan into cubes.

2 In a bowl, dissolve the yeast in the lukewarm water. Add the sugar, eggs and
cream and mix well. Gradually fold in the flour, salt and butter. Finally, add
marzipan, cinnamon, pistachios or slivers of almonds, raisins or candied lemon
or orange peel to the dough.
3 Knead all ingredients in a food processor (2 mins on low speed, 6 mins on high
speed) or by hand for 8-10 mins.
4 Cover and let the dough rise at room temperature for 30 minutes.
5 Put the risen dough on the floured work surface, knead once and work it round
( → > ). Leave to rise for another 15 minutes and repeat the round knitting.
6 Then divide the dough into 12 pieces of about 100 grams and roll each into a
15 cm long strand. Braid plaits from 3 strands each and press the ends firmly.
7 Place the plaits on baking trays lined with baking paper, brush with beaten egg
and sprinkle with granulated sugar or slivers of almonds. Leave to rest for
another 15 minutes.
8th In the meantime, preheat the oven to 180° (convection oven not
recommended) and heat a baking tray moistened with water. Once the
temperature is reached, remove the tray, place the braids in the hot oven (middle)
and bake for 25-30 minutes until golden brown.

Tip A slightly different serving idea: Bake the braids in small ones bamboo
boat , as they are in many Asian shops! Simply adjust the braids to the shape
and line the boats with baking paper. The braids can also be given away as
gifts for Easter brunch.
The master baker
" The pastry looks even nicer when you brush it fresh from the oven with an
egg whisked with 200 g of cream. A few drops of vanilla, rum or bitter almond
flavoring add extra flavor. "
 baker's latin
Whether Latin or (technical) Chinese - when bakers talk, all sorts of technical
terms buzz through the bakery. We have translated them in the recipes, but you
may come across the terms elsewhere. Then you can look it up here. We have
also listed the most important types of bread here.

gloss
Spreading the bread after baking so that it gets a shiny surface. For example, oil,
cream or syrup can be used.

scrape off
→ gloss

Yeast
→ Sourdough starter

baking
In general Pseudo-Latin it means deep-frying, in baker's language it also means
ready-to-bake.

baking ferment
Sourdough culture based on bee honey, which is used as a leavening agent. This
gives the bread a milder taste than with conventional sourdough. Available dried
in specialist shops.

scallop
So that the grist, grains or seeds that are kneaded under the dough do not extract
water from the bread and make it too firm, you pour water over them beforehand
and let them swell (usually for several hours). If hot water is used, it is called a
scalding piece, and if it is cold, it is called a swelling piece. Which variant is
chosen depends on how hard the grains are, how soft you want them to be and
how much time you can give them to swell.
zeroing in
Put the bread in the oven.

Fold
Improves the structure of the dough. To do this, fold the slightly flattened dough
from above and below to a third, then from the right and left also to a third.

Free bread
A bread that is baked directly on the tray without a mold.

gluten
Gluten protein found in varying amounts in wheat, spelt, rye, barley and oats. It
ensures that doughs are elastic. It also traps the gas bubbles that produce the
leavening agents in the dough, allowing it to rise. Some people cannot tolerate
gluten. You must not eat flour made from the types of grain mentioned.

brown bread
Designation for → mixed bread, → mixed rye bread and → mixed wheat bread.

Glue
→ gluten

mixed bread
A bread in which the proportion of wheat and rye flour is 50% each.

oven spring
Increase in volume of the bread in the first baking phase, especially with yeast
dough.

pumpernickel
A pure rye bread made from whole grains and whole grains, baked for a very
long time at a very low temperature. This is how it gets its dark color and its
sweet and spicy taste.
source piece → scalding piece

mixed rye bread

A bread made from wheat and rye flour, in which the rye content predominates
(51 to 89%). It tastes spicier and stays fresh longer than a → mixed wheat bread.

rounding
Technique used to improve the structure of the dough and obtain a taut dough.
Shown step by step → > / > .

sourdough starter → Sourdough starter

sourdough starter
The "basic culture" of bacteria and yeasts that work in sourdough. Such an
approach can be cultivated with a little patience (→ > ), but you can also buy it
ready-made (liquid or dried).

windrows
Water vapor that forms in the oven, for example by inserting a tray with water
during preheating (→ > ). The steam keeps the surface of the bread moist so that
it expands during the → oven rise and does not tear too quickly.

Black bread
Usually refers to wholemeal breads with a high proportion of wholemeal.
Regionally also a name for → brown bread.

dough finish
The »seam« in a shaped or round-moulded dough. The bread is usually baked
with the seam of the dough facing down. If the end of the dough is on top, the
crust tears open at the “seams”, which can be desirable.

leavening agent
Yeast, sourdough or baking powder ensure that the dough rises through the
development of gas. See also → > , > .
Type
In the case of flour, the type designation indicates the proportion of minerals still
present in the flour (in milligrams per 100 grams of flour). These minerals come
from the outer layers of the grain, some or all of which are removed during
milling. This process determines how light or dark, fine or hearty a flour turns
out to be. Wheat flour type 405 is often used for cakes. This white flour ensures
very fine, fluffy dough. Light bread, rolls or small baked goods that need to rise
well can be baked with wheat flour type 550 or spelled flour type 630. Rye flour
type 812 or 1150 and wheat flour type 1050 are used for mixed breads.

Whole grain bread

Bread using flour and/or wholemeal meal.

White bread
A bread made from (light) wheat flour.

mixed wheat bread

A bread made from wheat and rye flour, in which the proportion of wheat
predominates (51 to 89%). It tastes milder and is lighter than → mixed rye
bread.

Act
→ Rounding

Wooly dough
Dough with a firm, dry consistency and a taut, elastic structure.